CookEat Recipe
Fresh Asparagus with Cream Sauce
Fresh asparagus boiled in tied bundles and served with a separate warm cream sauce.
Method
Steps
Step 1
Carefully scrape the stalks and trim the woody ends from the two bunches of fresh green asparagus. Wash thoroughly and redistribute the spears into three bundles, tying each with food-safe kitchen string.
Step 2
Bring the three quarts water and one tablespoon salt to a boil in a pan large enough for the asparagus. Add the three bundles, cover and boil for about twenty-five minutes as a guide, checking until the stalks are tender. While the asparagus cooks, prepare the full cream sauce: heat the one tablespoon melted butter in a small saucepan and stir in the one and a half tablespoons flour briskly. Pour in the one gill hot pasteurized milk and half gill fresh pasteurized cream. Add the separate two saltspoons salt, half saltspoon cayenne and half saltspoon ground nutmeg. Whisk sharply for one minute, then let the sauce boil for two minutes.
Step 3
Lift out the asparagus, drain very thoroughly and remove all the strings. Arrange on a clean warm platter. Transfer the full hot cream sauce to a separate serving bowl and serve promptly alongside the asparagus.
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