This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
42 K 3.7/5 (7 reviews)
45 min.
Easy
4 people
9 IngredientsLast modified on: May 2nd 2021
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
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 45 min.
To finish around 7pm, you'll need to have started before: 18:50.Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 80 RDI=8 % | 100 RDI=20 % | 1,380 RDI=70 % | 5,790 RDI: 70 % |
| 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 4 people : 6.45 €
- 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: Filet mignon with asparagus, Creamy asparagus and meat timbale, White asparagus salad, How to prepare asparagus, Asparagus and spinach gratin, ... See them all 5
Liquid cream
Like these other recipes: Croque-monsieur complet, Breton leek and mushroom tart, Layered Leek and Egg Gratin , Tenderloin steak with beetroot tops and mushrooms, Vanilla ice cream, ... See them all 170
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Melt-in-the mouth meat and vegetables in a sealed casserole, Sausages with baked beans, French style, Country vegetable soup, Mixed vegetable curry, ... See them all 19
Butter
Like these other recipes: Apple and whisky crumble, Welsh-style potato purée, Roast pork with sage, cooked in a bag., Caramelized apple "moelleux" cake, Artichoke hearts forestier , ... See them all 472
Other recipes you may also like
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024438 K4.3 20 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.February 21th 2011499 K 92.5 1 min.
Little chocolate and hazelnut fondants
Chocolate fondants are small cakes that are meltingly moist and oh, so chocolatey! This version adds toasted hazelnuts.September 9th 202037 K 1 hour 7 min.
Mint and pea pesto
Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.August 7th 202411 K 30 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018263 K4.3 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
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.