CookEat Recipe
Asparagus Tips in Cream
Documentary adaptation of printed No1601; source timings are guides, with actual output and safe endpoints to be measured.
Method
Steps
Step 1
Trim ONE large purchased asparagus bunch to tender one-inch pieces; record edible trimmed weight. Boil in ONE QUART water with separate teaspoon each salt and sugar for source TWENTY MINUTES, then drain.
Step 2
Heat HALF OUNCE butter with ONE OUNCE flour for HALF MINUTE. Stir in ONE GILL hot milk, ONE GILL cream, sauce salt/sugar/nutmeg and bring to boil. Add drained asparagus and SEPARATE HALF OUNCE butter, boil FIVE MINUTES and serve.
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