New asparagus with sauce mousseline

It's a bit of a luxury to make homemade mousseline sauce, but it tastes amazingly good. Here we have paired it with eggs and asparagus, but try to replace the eggs with fresh rockfish roe when they are in season. It's the absolute best meal you can have if you ask me!

For the dish here, which is a starter or lunch for 4-6 people, you need;

12 green asparagus, 1 dl water, 1 tsp. salt
4 soft-boiled eggs, 4 radishes, 4 cabbage leaves, watercress 

Sauce Mousseline:

2 egg yolks
140 g butter
1/2 tsp. salt
the juice from 1 lemon
1,5 dl whipping cream
pepper

Break the ends of the asparagus and steam them in lightly salted water for a few minutes. Boil the eggs for 8 minutes. Arrow and chop them. 

Put the butter in a saucepan and let it melt over low heat. Pour the clarified butter into a bowl and discard the whey. Put the egg yolks in a clean pan and whisk them together with lemon juice and salt. Heat over low heat until the yolks begin to thicken. Finally, it must not boil! Beat in butter, a little at a time. Remove the pan from the heat when all the butter has been whisked into the sauce. Whip the cream until frothy and fold it into the sauce. Season to taste with salt and pepper.

 Arrange the asparagus, cabbage, chopped egg and watercress and serve the sauce.