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📝 Description
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🥘 Ingredients
100 heads of asparagus, 2 oz. of butter, a small bunch of parsley, 2 or 3 green onions, flour, 1 lump of sugar, the yolks of 2 eggs, 4 tablespoonfuls of cream, salt.
👨🍳 Method
Carefully scrape the asparagus, cut it into pieces of an equal size, avoiding that which is in the least hard or tough, and throw them into cold water. Then boil the asparagus in salt and water until three-parts done; take it out, drain, and place it on a cloth to dry the moisture away from it. Put it into a stewpan with the butter, parsley, and onions, and shake over a brisk fire for 10 minutes. Dredge in a little flour, add the sugar, and moisten with boiling water. When boiled a short time and reduced, take out the parsley and onions, thicken with the yolks of 2 eggs beaten with the cream; add a seasoning of salt, and, when the whole is on the point of simmering, serve. Make the sauce sufficiently thick to adhere to the vegetable.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this 19th-century Asparagus Peas recipe, and I was immediately struck by the simplicity of the ingredients and the lack of modern shortcuts. I found the process of scraping and cutting the asparagus to be meditative, a stark contrast to the quick-chop methods I'm used to. The most delightful surprise was the use of sugar in the sauce. It added a subtle sweetness that balanced the earthy asparagus beautifully, a technique I'll definitely borrow for future dishes. This recipe is perfect for the modern home cook who wants to slow down and appreciate the process of cooking. The hands-on preparation and gentle cooking method make it an ideal weeknight dish for those who want to disconnect from screens and reconnect with their food. The result is a comforting, old-fashioned side dish that's surprisingly modern in its balance of flavors. If you're looking for a simple, elegant way to enjoy asparagus, this is it.
