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.
24K 6 3.8
Last modified on: May 2nd 2021
Keywords for this recipe:For 4 people, you will need:
- 1
800 g asparagus - 2
30 g butter - 3
100 ml Vegetable stock - 4
100 ml liquid cream - 5
2 egg yolks - 6
2 pinches grated nutmeg - 7
chives - 8
salt - 9
pepper - Total weight: 1,070 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 11 min. | 42 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 20 min.
Prepare and cook 800 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 30 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 100 ml Vegetable stock and leave to simmer until the stock had almost completely evaporated.
Stage 7 - 1 min.
Add i100 ml liquid cream and 2 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 914 Kcal or 3,827 Kj | 29 gr | 38 gr | 71 gr |
| 46 % | 11 % | 4 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 85 Kcal or 356 Kj | 3 gr | 4 gr | 7 gr |
| 4 % | 1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 228 Kcal or 955 Kj | 7 gr | 10 gr | 18 gr |
| 11 % | 3 % | 1 % | 3 % |
How much will it cost?
- For 4 people : 6.40 €
- Per person : 1.60 €
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: Creamy asparagus and meat timbale, How to prepare asparagus, Asparagus and spinach gratin, Filet mignon with asparagus, White asparagus salad, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Crème de foie gras, Duet of creamed cauliflower and cabbage , Cervelle de Canut, Breton style shellfish and vegetable soup, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Pea risotto "Mantecare", Endive and beer soup, Light Broccoli Soup, Foie gras Chantilly , ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Spinach and Comté Loaf, Apple custard tart, Oat financiers for Louise, Buckwheat almond biscuits, ... All |
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