Asparagus Tips with Green Peas

Pointes d’Asperges aux Petits Pois

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Can of Asparagus, or 2 Bunches of Fresh Asparagus
  • A Can

Method

Cut the tender parts of the Asparagus into pieces of about one inch in length. Take the Asparagus water, in which they were put up, and set on the stove to heat, and add the canned Green Peas or the fresh Peas that have already been boiled. Throw in the Asparagus Tips, and add water sufficient to cover. Boil rapidly for ten minutes; then drain very thoroughly and return to the fire, having adde