Green asparagus with mousseline sauce . . .

We serve this asparagus cold with anything. The sauce is quite
light. This recie is for 12 stems of asparagus.

For the Asparagus
12 thick stems of asparagus
1 tbsp hazelnut oil
Large bowl of ice water

For the Mousseline Sauce
1 tbsp dijon mustard
1 tsp white wine vnegar
1 egg yolk
1 cup grapeseed oil (we cut this by half)
3 tbsp heavy cream - whipped (we tripled)
salt and fresh ground black pepper

For the asparagus
Bring large pot of salted water to a rolling boil over high heat.
Add asparagus and cook no more than 2 minutes. (That's 12
pieces - more may take a little longer but the cooking time is
critical in this recipe).Using tongs remove asparagus and
drop in large bowl of ice water. Reserve 1 cup cooking water.
When asparagus is cold, drain and set asied.

For the Mousseline Sauce
Whisk mustard, vinegar, and egg yolk together in a medium
bowl. Pour oil in a steady stream, whisking constantly. Once a
thick mayonnaise consistency is achieved add reserved
cooking water a tablespoon at a time, to thin out. Finished
sauce should be slightly thicker than whipping cream -
Gently fold whipped cream into the mayonnaise sauce until
smooth. Salt and Pepper to taste.
Lay asparagus on plate, pour sauce over asparagus and