Asparagus Tips as Pease

Ingredients

• about two inches of the head-ends of the asparagus
• a piece of butter the size of an egg
• a dessert-spoonful of flour
• a small teacupful of boiling water
• the beaten yolks of two eggs

Method

1. 1

   Cut asparagus tips into pea-sized pieces and boil in salted water.

2. 2

   Drain and sauté in melted butter.

3. 3

   Add flour, boiling water, and beaten egg yolks.

4. 4

   Simmer and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 456. The excerpt below is the record exactly as published.

Asparagus Tips as Pease. — Take off about two inches of the head-ends of the asparagus ; cut them into pieces about the size of pease, and put them into a saucepan with some cold salt and water. Let them boil about ten minutes ; then take them out, drain them, melt a piece of butter the size of an egg in a saucepan, and place them in it. Shake the saucepan over the fire for a few minutes ; then sprinkle a dessert-spoonful of flour 405 Beans, Boston VEGETABLES Beans, Lima over it, and a small teacupful of boil- ing water, pepper and salt to taste, and pour over the asparagus the beaten yolks of two eggs

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