3978 Asperges


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


There are four main varieties of asparagus:

  • 1) the Argenteuil which is a typical French variety,

  • 2) the green variety,

  • 3) the violet asparagus of Genoa typical of the Italian asparagus, of good quality but inclined to be slightly acrid,

  • 4) the white Belgian variety which is of good quality but does not travel well.

Asparagus must be used whilst it is as fresh as possible; it should be scraped carefully, washed quickly, tied in bundles and cooked in plenty of boiling salted water.

Some varieties of which the flavour is slightly acrid should be transferred to another pan of hot water as soon as they are cooked, so as to remove or at least diminish this acridity.

Asparagus is presented on a special silver asparagus grill or on a serviette.