Asparagus Sauce, for Lamb Cutlets

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By Eliza Acton

Published 1845

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  • Asparagus points, ½ pint: boiled 10 to 15 minutes, longer if not quite tender.
  • Thickened Veal gravy, ½


Green cut the tender points of some young asparagus into half-inch lengths, or into the size of peas only; wash them well, then drain and throw them into plenty of boiling salt and water. When they are quite tender, which may be in from ten to fifteen minutes, turn them into a hot strainer and drain the water thoroughly from them; put them, at the instant of serving, into half