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Asparagus "en petit pois"

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.

31K 3.7/5 based on 7 reviews

Last modified on: May 2^nd 2021

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For 8 people, you will need:

1 1 litre 600 ml Asparagus
2 61.92 mls butter
3 200 ml Vegetable stock
4 200 ml liquid cream
5 4 egg yolks
6 4 pinches grated nutmeg
7 chives
8 salt
9 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
31 min.	11 min.	42 min.

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Step by step recipe

Stage 1 - 20 min.

Prepare and cook 1 litre 600 ml Asparagus in a large pan of salted water until barely tender, but still slightly firm. Do not overcook.

If they are too long, cut them in half.

Stage 2 - 5 min.

Drain, cool under running cold water, then drain again.

Stage 3 - 5 min.

Cut the asparagus into small pieces the size of peas (obviously).

Stage 4

Prepare all the asparagus like this, transferring the cut pieces onto a cloth to dry.

Stage 5 - 3 min.

Put a large saucepan on medium heat and melt 61.92 mls butter.

When hot, add the asparagus, salt, pepper and mix well.

Stage 6 - 4 min.

Add 200 ml Vegetable stock and leave to simmer until the stock had almost completely evaporated.

Stage 7 - 1 min.

Add i200 ml liquid cream and 4 egg yolks. Mix well.

Stage 8 - 4 min.

Leave on low heat to thicken gently.

Stage 9

Serve in small individual dishes.

Remarks

You can use chicken stock instead of the vegetable stock.

This recipe takes its inspiration from Jean-Claude Brisville's play "Le Souper " (The Supper), which shows a supper – possibly imagined – shared by Fouché (Napoleon's chief of police) and Talleyrand (Napoleon's crafty chief diplomat) on the eve of the restoration of the Bourbon monarchy in 1815.

Talleyrand is hosting in sumptuous style, his personal cook Antonin Carème is in the kitchen, and among the dishes on the menu is "Asperges en petits pois", for which he gives Fouché the recipe, saying it comes from a certain Monsieur de Cussy (Chief Steward of the imperial household under Napoleon, then under Louis XVIII).
It's a terrific historical drama (you can watch an extract here and test your French!), which was later made into an excellent film.

And to drink?

I suggest a nice Valençay, either white or red, whichever you prefer, to enter properly into the spirit of Charles-Maurice de Talleyrand-Périgord, known simply as Talleyrand.

Keeping

Should be eaten immediately.

Source

Home made, based on Jean-Claude Brisville's play "Le Souper".

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,183 Kcal or 4,953 Kj	52 gr	64 gr	80 gr
59 %	20 %	6 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
68 Kcal or 285 Kj	3 gr	4 gr	5 gr
3 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
148 Kcal or 620 Kj	7 gr	8 gr	10 gr
7 %	3 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Celery, Egg

How much will it cost?

For 8 people : 11.85 €
Per person : 1.48 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Asparagus: You can check-out other recipes which use it, like for example: Filet mignon with asparagus, White asparagus salad, How to prepare asparagus, Asparagus and spinach gratin, Creamy asparagus and meat timbale, ... All
	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Mexican-style pork medallions , Foie gras Chantilly , Curried prawn risotto, Sausages with baked beans, French style, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, Vanilla ice cream, Tarte Normande, Crusty cockle tart, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Crackers, Four quarters, Chocolate rolls (petits pains), Spicy roast cauliflower gratin, Clementine Creamy, ... All

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