Asparagus "en petit pois"


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.
35 K 3.7/5 (7 reviews)
Grade this recipe:
Keywords:
Last modified on: May 2nd 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 45 min.
When should you start or finish this recipe?
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.
Asparagus "en petit pois"
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.

Stage 2 - 5 min.
Asparagus "en petit pois"
Drain, cool under running cold water, then drain again.

Stage 3 - 5 min.
Asparagus "en petit pois"
Cut the asparagus into small pieces the size of peas (obviously).

Stage 4
Asparagus "en petit pois"
Prepare all the asparagus like this, transferring the cut pieces onto a cloth to dry.

Stage 5 - 3 min.
Asparagus "en petit pois"
Put a large saucepan on medium heat and melt 30 g butter.

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

Stage 6 - 4 min.
Asparagus "en petit pois"
Add 100 ml vegetable stock and leave to simmer until the stock had almost completely evaporated.

Stage 7 - 1 min.
Asparagus "en petit pois"
Add i100 ml liquid cream and 2 egg yolks. Mix well.

Stage 8 - 4 min.
Asparagus "en petit pois"
Leave on low heat to thicken gently.

Stage 9
Asparagus "en petit pois"
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?
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 recipe40 RDI=20 %80 RDI=8 %100 RDI=20 %1,380 RDI=70 %5,790 RDI: 70 %
Per 100 g3 RDI=1 %7 RDI=1 %9 RDI=1 %130 RDI=6 %540 RDI: 6 %
Per person9 RDI=4 %20 RDI=2 %30 RDI=4 %350 RDI=20 %1,450 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Celery, egg
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)
Other recipes you may also like
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
October 13th 2010359 K 15 3 hours 9 min.
Pesto
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
July 25th 2020269 K 25 15 min.
Toasted flaked almonds
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
March 9th 2020316 K4.8 30 min.
Sausage buckwheat pancakes
Sausage buckwheat pancakes
This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home.
February 26th 2012125 K4.5 1 hour 30 min.
Vol-au-vent cases
Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.
October 16th 2013307 K4.1 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page