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.
![Asparagus "en petit pois"](https://cooking-ez.com/images/recettes/divers/legumes/1193.webp)
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