Asparagus "en petit pois" (Slideshow version)

Asparagus "en petit pois" : Photo of step #26

Overview:

As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.

Back to classic recipe

Back to top of page