Recipes > Vegetables > Asparagus > Asparagus en Petits Pois

Asparagus en Petits Pois


  • small asparagus
  • 2 or 3 tablespoonfuls of broth
  • 1 teaspoonful of flour
  • about 1 ounce of butter
  • salt
  • pepper
  • chopped parsley


Cut small asparagus in pieces about half an inch long, and blanch them for three minutes. Take off and drain; then put them in a saucepan on the fire with the broth, stir now and then for about two minutes, add the flour; stir again, and as soon as mixed with the asparagus add also the butter, salt, pepper, and chopped parsley, stir, and, when the butter is melted, serve.


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Hand-Book of Practical Cookery (1884).

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