Asparagus Points Dressed Like Peas

Ingredients

• a good slice of butter
• about a small teaspoonful of flour
• half that quantity of white sugar
• the beaten yolks of two eggs

Method

1. 1

   Cut asparagus points into bits, wash them, and boil in salted water with a few grains of carbonate of soda for 10-12 minutes.

2. 2

   Drain and dry them.

3. 3

   In a stewpan, melt butter, add asparagus, and stew for 8-10 minutes.

4. 4

   Dredge in flour and sugar, add boiling water to cover, and boil until little liquid remains.

5. 5

   Stir in beaten yolks, serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 292. The excerpt below is the record exactly as published.

ASPARAGUS POINTS DRESSED LIKE PEAS. (ENTREMETS. This is a convenient mode of dressing asparagus, when it is too small and green to make a good appearance plainly boiled. Cut the points so far only as they are perfectly tender, in bits of equal size, not more than the third of an inch in length ; wash them very clear} 820 MODERN COOKERY. [chap. XVII. and throw them into plenty of boiling water, with the usual quantity of salt and a few grains of carbonate of soda. When they are tolerably tender, which will be in from ten to twelve minutes, drain them well, and spread them on a clean cloth ; fold it over them, wipe them gently, and when they are quite dry put them into a clean stewpan with a good slice of butter, which should be just dissolved before the asparagus is added ; stew them in this over a brisk fire, shaking them often, for eight or ten minutes; dredge in about a small teaspoonful of flour, and add half that quantity of white sugar ; then pour in boiling water to nearly cover the asparagus, and boil it rapidly until but little liquid remains : stir in the beaten yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.