Asparagus with Peas

Ingredients

• 1 bunch of asparagus
• 1 teaspoonful salt
• 1 pint of young green peas
• 1 teaspoonful sugar
• 2 ounces butter
• 1 tablespoonful flour
• 1 cupful of asparagus water
• the yolks of 3 eggs
• Ys cupful cream

Method

1. 1

   Peel the asparagus and cut into 1-inch pieces; boil in salted water until done.

2. 2

   Boil peas with sugar until tender and nearly dry.

3. 3

   Melt butter, add flour, stir and cook for 3 minutes; add asparagus water, cook and stir.

4. 4

   Mix yolks with cream, add to sauce, stir until hot without boiling.

5. 5

   Drain asparagus and peas, place in a hot dish, pour over sauce, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 319. The excerpt below is the record exactly as published.

Asparagus with Peas. — Peel 1 bunch of asparagus and cut the tender parts into 1-inch pieces; place in a saucepan, cover with boiling water, add 1 teaspoonful salt, and boil till done. At the same time put 1 pint of young green peas in a saucepan over VEGBTABLBS. 477 the fire, add 1 teaspoonful sugar, cover with hoiling water, boil till tender and nearly dry. Melt in another saucepan 2 ounces butter, add 1 tablespoon! ul flour, stir and cook 3 minutes ; add iVt cupful asparagus water, cook and stir a few minutes ; mix the yolks of 3 eggs with Ys cupful cream, add it to the sauce, stir until hot, not allow- ing it to boil. Drain the asparagus on a sieve, drain also the peas ; place them in a hot dish, pour over the sauce, and serve. Asparagus^ Stewed. — Cut 1 bunch of peeled and well-washed asparagus into Ys-inch pieces, place them in a saucepan, cover with boiling water, add Ys tablespoonf ul salt, and boil till tender. In the meantime melt 1 tablespoonful butter, add Yt tablespoonful flour, stir and cook 3 minutes; add 1 cupful of asparagus water

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