Asparagus with Cream Sauce

Ingredients

• a bunch of 50 asparagus
• a quart of boiling water
• a dessertspoonful of salt
• an ounce of butter
• a half-tablespoonful of flour
• one gill of cream
• a half-teaspoonful of salt

Method

1. 1

   Cut off the tips of the asparagus and the tender parts into pieces about 1 inch long.

2. 2

   Plunge them into boiling water with salt and boil for 25 minutes.

3. 3

   Drain through a colander.

4. 4

   In a saucepan, melt butter, add flour, cream, and salt.

5. 5

   Stir until cooked, then add asparagus and simmer for 1 to 5 minutes.

6. 6

   Mix well and serve in a vegetable dish.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 74. The excerpt below is the record exactly as published.

a bunch of 50 asparagus, and the remainder tender . parts into pieces about \ inch long. Plunge them into a quart of boiling water, into which has been added a dessertspoonful of salt, and let them boil for 25 minutes, when drain them off through a colander. Into a saucepan place an ounce of butter, adding a half-tablespoonful of flour, adding also one gill of cream and a half-teaspoonful of salt

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