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Imperial Asparagus recipe
Trim the asparagus and peel the stalks to the tips. Cook in boiling salted water for about 12 to 15 mins until tender. Drain and keep the asparagus warm. Now make the sauce melt the butter in a heavy based pan. Remove from the heat and stir in the flour. Gradually add the white wine and the stock. Stir until smooth then place over a low heat. Bring to the boil stirring constantly. Allow to boil for 1 to 2 mins until thickened. Beat the cream and egg yolks together. Add a few spoonfuls of the hot sauce. Then add the rest of the sauce. Now add the salt and pepper and a pinch of sugar. Pour over the asparagus and serve
Imperial Asparagus Try a recipe on Ebay
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The Hotel Duret is ideally located between Place de l Étoile and Porte Maillot, just a few steps away from the Champs Élysées and the Palais de Congrès, in one of the most prestigious areas of Paris. The property is placed in a typical, calm Parisian street, and offers an elegant yet intimate atmosphere, a heaven of quietness and pleasure.
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