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.
44 K 3.7/5 (7 reviews)
45 min.
Easy
12 people
9 IngredientsLast modified on: May 2nd 2021
For 12 people, you will need:
- 1
2 kgs 400 g Asparagus - 2
90 g butter - 3
300 ml vegetable stock - 4
300 ml liquid cream - 5
6 egg yolks - 6
6 pinches grated nutmeg - 7
chives - 8
salt - 9
pepper - Total weight: 3,210 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Prepare and cook 2 kgs 400 g 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.
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 90 g butter.
When hot, add the asparagus, salt, pepper and mix well.
When hot, add the asparagus, salt, pepper and mix well.
Stage 6 - 4 min.
Add 300 ml vegetable stock and leave to simmer until the stock had almost completely evaporated.
Stage 7 - 1 min.
Add i300 ml liquid cream and 6 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 250 RDI=20 % | 300 RDI=50 % | 4,150 RDI=210 % | 17,380 RDI: 210 % |
| Per 100 g | 3 RDI=1 % | 7 RDI=1 % | 9 RDI=1 % | 130 RDI=6 % | 540 RDI: 6 % |
| Per person | 9 RDI=4 % | 20 RDI=2 % | 30 RDI=4 % | 350 RDI=20 % | 1,450 RDI: 20 % |
How much will it cost?
- For 12 people : 19.25 €
- Per person : 1.65 €
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
Like these other recipes: Creamy asparagus and meat timbale, How to prepare asparagus, Asparagus and spinach gratin, Filet mignon with asparagus, White asparagus salad, ... See them all 5
Liquid cream
Like these other recipes: Creamy artichokes, Brussels sprouts with thyme cream, Gratin of potatoes with morels and yellow wine, Vanilla ice cream, Cod loin with saffron, ... See them all 170
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Mexican-style pork medallions , Light Broccoli Soup, Provençal braised carrots, Fisherman's Ragout, Duo of slow-cooked pork, ... See them all 19
Butter
Like these other recipes: Pan-fried cheese, egg and spinach toastie, Smoky sausage and mash, Roasted cauliflower, Cheese Soufflé, Bisto-style canapés, ... See them all 475
Other recipes you may also like
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes). February 21th 2011288 K 15 2 hours 45 min.
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer. October 5th 2011277 K4.3 1 hour
Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette. May 6th 2012152 K3.8 35 min.
Thin endive tart
This thin tart (made with puff pastry) is a sort of quiche. It is fairly light, with smoked ham and endives fried from raw (not blanched first). April 17th 202262 K4.9 60 min.
Grilled ham and bechamel sandwiches
Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin. May 21th 202332 K 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.