a taste of France

Imperial Asparagus recipe



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Ingredients


Imperial Asparagus

serves 4

prep time 30 mins

cooking time 20 to 30 mins

2lbs of white asparagus

3 tablespoons of butter

3 tablespoons of flour

1 cup chicken stock

1/2 cup white wine

2 egg yolks

4 tablespoons double cream

salt and pepper

pinch of sugar



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


Imperial Asparagus picture


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