Asperges à la Crème

Asparagus in Cream

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Once asparagus is cooled and drained, cut 2-inch tips from stalks and cut stalks into 1-inch pieces. Heat together a chunk