Asparagus with Cream

Ingredients

• Have the asparagus tied in bundles
• a teaspoonful of salt for every quart of water
• one generous cupful of cream or milk to every quart of asparagus
• Mix one tablespoonful of butter
• and a generous teaspoonful of flour together

Method

1. 1

   Wash, and plunge into boiling water.

2. 2

   Boil rapidly for fifteen minutes.

3. 3

   Take up, and cut off the tender heads.

4. 4

   Put them in a clean saucepan with cream.

5. 5

   Simmer ten minutes.

6. 6

   Stir in the butter and flour mixture, add salt and pepper to taste, and simmer five minutes longer.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 121. The excerpt below is the record exactly as published.

Asparagus with Cream. Have the asparagus tied in bundles. Wash, and plunge into boiling water in which there is a teaspoonful of salt for every quart of water. Boil rapidly for fifteen minutes. Take up, and cut off the tender heads. Put them in a clean sauce- pan with one generous cupful of cream or milk to every quart of asparagus. Simmer ten minutes. Mix one table- spoonful of butter and a generous teaspoonful of flour to- gether

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