Asparagus Puree

Ingredients

• a bundle (about 100 sticks) of asparagus
• 3 pints of any good stock
• 2 ounces of butter
• 1 ounce of flour
• J pint of milk or half cream half milk
• pepper
• salt
• the tips of asparagus

Method

1. 1

   Trim and cut off the hard ends of the asparagus.

2. 2

   Wash and cut them into 1-inch lengths, placing the tips aside.

3. 3

   Boil the asparagus in stock until tender, then pass through a sieve.

4. 4

   In a saucepan, melt butter, add flour, pepper, and salt, then gradually add milk.

5. 5

   Cook and pour into the puree with the asparagus tips, simmer until soft.

6. 6

   Season to taste and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 16. The excerpt below is the record exactly as published.

Asparagus Puree. — Trim and cut off the hard ends of a bundle (about 100 sticks) of asparagus. Wash and cut them up into lengths of about 1 inch, placing the tips on one side. Boil the asparagus in 3 pints of any good stock until tender, and then pass through a sieve. Place in a saucepan 2 ounces of butter, let it melt, add 1 ounce of flour, pepper and salt, and gradually add J pint of milk or half cream half milk, let it cook, and pour into the puree, together with the tips of asparagus

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