Asparagus Tips with Cream
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- asparagus tips
- salted water
- cream
Instructions
- Prepare and cook the asparagus tips in salted water as for Pointes d'Asperges au beurre.
- Bind them with cream in the same way as the other vegetables prepared by this process.
- Serve them as for the tips in butter.