Recipes > Vegetables > Asparagus > Asperges en Petits Pois

Asperges en Petits Pois


  • 2 bunches of asparagus
  • butter
  • salt
  • 1 cupful of flour
  • milk
  • bouquet of herbs
  • white pepper


Cut up the green part of the asparagus, roll in butter and add a little salt. Heat the flour, being careful not to allow it to color, and dredge the asparagus with it. Put into a saucepan with sufficient milk and water in equal parts to cover, add the bouquet of herbs and allow the whole to simmer till the asparagus is cooked. Season with white pepper and serve.


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Twenty-four Little French Dinners (1919).

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