Blanched Asparagus with Mousseline Sauce Recipe

Ingredients

• 1 stick unsalted butter (8 Tbsp.)
• ½ cup panko bread crumbs
• 1 Tbsp. olive oil
• Salt and black pepper to taste
• 1 bunch asparagus (1 lb.), trimmed
• ⅓ cup cold heavy cream
• 3 egg yolks
• 3 Tbsp. low-sodium chicken broth
• 1 Tbsp. fresh lemon juice
• ½ tsp. chopped fresh tarragon (optional)
• Cayenne pepper to taste