Asparagus in Cream and Herbs

Preparation info

  • Serves

    3 or 4

    • Difficulty

      Easy

Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About

Ingredients

  • 2 pounds (900 g) asparagus
  • 2 tablespoons (30

Method

Cut the green stalks of asparagus on the diagonal into 1-inch (2.5-cm) slices, discarding the tough ends. Melt the butter in a sauté pan or shallow saucepan. Add the asparagus, parsley, and green onions or