Asparagus with Peas
From How to cook vegetables, 1911
Garnish with fried bread croutons or fleurons of puff-paste.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.
Asparagus with Peas. Take a bundle of small green asparagus, bud, scrape, and wash well. With the right hand hold the thick end of the stalk and bend quickly in making it slip between the thumb and the first finger of the left hand until it breaks. Then place the stalks in a fine on the table and cut in small pieces, cook in salted water, drain in a colander, plunge into cold water, to keep them a nice green colour. Cook the asparagus points separately because they require less cooking. Put an ounce of butter in a saute-pan, and when melted put in the stalks and the points, season with salt, pepper, and a pinch of sugar. Finally, mix the asparagus with a gill of cooked green peas and a tablespoonful of white sauce
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