Asperges Sicilienne

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The asparagus to be boiled in the ordinary way, kept rather firm and served with the following sauce: Boil, till reduced by half, two tablespoonfuls of vinegar and a little pepper; let it get almost cold. Mix in a basin the yolks of three eggs, a good piece of butter (about a quarter of a pound), cut in pieces and salt; add this to the vinegar and cook au bain marie, or on a very slow fire, whipping all the time. When the sauce thickens, add one by one little pieces of butter and a drop of cold water. Add, when it is ready, very little orange juice and the grated rind of half an orange.