Asparagus Tips with Green Peas

Pointes d’Asperges aux Petits Pois

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Can of Asparagus, or 2 Bunches of Fresh Asparagus
  • A Can of Green Peas, or a Pint of Fresh Green Peas
  • A Tablespoonful of Butter
  • 6 Tablespoonfuls of Cream Sauce
  • 6 or 8 Buttered Croutons


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 added one tablespoonful of butter, salt, pepper and six tablespoonfuls of a Cream Sauce. Stir carefully, so that you may not break the Tips, and serve on neat Croutons of buttered toast, or place in a dish and bring piping hot to the table as an entree. The coarse ends of the Asparagus must not be thrown away, but may be utilized in a very nice Cream of Asparagus Soup.