Preparation:
Asparagus is prepared in France exactly as it is in America: It is cooked in salted boiling water for 10 to 15 minutes, according to size. It is served hot or cold.
Serve hot with "White Sauce - (Sauce Blanche)" or "Maitre D'Hotel Butter", the recipes for which are included in this database.
Serve cold with plain mayonnaise or mayonnaise whipped with heavy cream in the proportion of 2 tablespoons heavy cream for 1/2 cup mayonnaise.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi |
