Asparagus with Mousseline Sauce

• 2 pounds white asparagus
• 1 teaspoon coarse salt, plus more to taste
• 1 teaspoon sugar
• 1 large egg
• 1 teaspoon Dijon mustard
• 1 tablespoon red-wine vinegar
• Freshly ground pepper to taste
• 3/4 cup vegetable oil

1. Snap the ends off the asparagus.
2. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
3. Bring a big pot of water, with the salt and the sugar, to a boil.
4. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness.
5. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus.
6. Drain, and set aside.
7. Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade.
8. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste.
9. Pulse to combine.
10. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
11. Beat the egg white to stiff peaks.
12. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline.
13. Serve the hot asparagus with the mousseline on the side.

white asparagus, coarse salt, sugar, egg, mustard, redwine vinegar, freshly ground pepper, vegetable oil

Taken from www.epicurious.com/recipes/food/views/asparagus-with-mousseline-sauce-374071 (may not work)