Asparagus in Fragrant Sauce

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Asparagus in Fragrant Sauce
From On Food and Cooking, by Harold McGee.

Choose the largest, scrape the bottoms and wash, then cook in water, salt well, and don't let them cook too much. When cooked, put them to drain, make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle; and serve the asparagus garnished as you like.

— La Varenne, Le Cuisinier françois, 1651

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