Asparagus with Cream Sauce

Asperges à la Sauce Blanche

Preparation info

  • Serves


    • Difficulty


Appears in

Great Cooks and Their Recipes

Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

This “white sauce” made with butter and egg yolks, but not a trace of flour, illustrates how the art of making sauces was still in its infancy at the time of La Varenne. It is an early version of hollandaise, which had not yet received its name.

Take stalks of asparagus, scrape them, then cut them equally, cook them with water and some salt and take them out as lightly cooked as possible, it is the best, and let them drain, then make a sauce with fresh butter, a yolk of egg, salt, nutmeg, a trickle of vinegar, and when all is well stirred and the sauce subtly thickened, serve it.