randomposting (randomposting) wrote,



*stare* I... wow. I guess it was a little more family oriented back then, maybe? I really don't know what to say. What a schmultzy tune for HBO.`

And... *yawn* Hmm. I guess a recipe?

Asparagus With Cream Sauce:

1-1 1/2 pound/500-750 g fresh asparagaus
(For the sauce (( Obviously. *stares at book*)) )
1 egg yolk
1 1/2 tsp. white wine vinegar
pinch of salt
pinch of nutmeg
2 oz - 1/4 cup or 60 g butter. (Whichever measuring makes it easier for you, I guess. ;) )
(Serves 2.)

1. Trim the white part from the asparagus so the stalks are the same length. Rinse them in cold water and with a vegetable peeler remove the tough skin from the lower ends of the stems. Tie the stalks in two bundles and stand them, stems down in about 2 inches/5 cm boiling salted water in an asparagus cooker or a tall pan such as the bottom of a double broiler. Cover and simmer until the green tips are just tender, 8-10 minutes. Lift the sparagus carefully from the pan, drain on paper towels, discard the strings, and keep warm.

2. Meanwhile, make the sauce! Put the egg yolk, vinegar, salt, nutmeg and a nut of the butter in a heavy based pan or in the top of a double boiler and heat gently, whisking to a light mousse, about 2 minutes. Whisk in the remaining butter piece by piece so the sauce thickens creamily. Do not allow it to become too hot or it will curdle. Taste the sauce for seasoning and pour into a bowl to serve with the asparagus.

I've never actually tried it to be honest. But I was flipping through a friends recipe book and it sounded tasty. *shrug* What are some recipes that you love.. or have been meaning to try? :)

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