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.
39 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 litres 400 ml Asparagus - 2
92.88 mls 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
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 litres 400 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.
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 92.88 mls 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 | 80 RDI=30 % | 100 RDI=9 % | 120 RDI=20 % | 1,780 RDI=90 % | 7,430 RDI: 90 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 4 RDI=1 % | 70 RDI=3 % | 290 RDI: 3 % |
| Per person | 6 RDI=3 % | 8 RDI=1 % | 10 RDI=2 % | 150 RDI=7 % | 620 RDI: 7 % |
How much will it cost?
- For 12 people : 17.80 €
- Per person : 1.50 €
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
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Liquid cream
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Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Provençal braised carrots, Foie gras Chantilly , Country vegetable soup, Endive and beer soup, ... See them all 19
Butter
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