Asparagus à la Français is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of boiled asparagus and onion, tossed with egg yolk and served on a bed of toasted bread triangles (sippets). The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus à la Français.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Asparagus à la Français that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Boil asparagus, and chop the heads and tender part of the stalk, together with a boiled onion, into small pieces; add a little salt and pepper, and the beaten yolk of an egg; beat it up. Serve it on sippets of toasted bread, and pour over it a little melted butter
Modern Redaction
Ingredients:
1 onion, peeled
2 bunches of young asparagus
salt and freshly-ground black pepper, to taste
1 egg yolk, beaten
16 bread sippets
5 tbsp butter, melted
Method:
Bring a pan of water to a boil and add the onion. Cook for 15 minutes then add the asparagus and cook for 10 minutes more.
Drain the onion and asparagus then chop the onion and the tips and tender parts of the asparagus spears. Combine in a bowl, season to taste and whilst still hot mix in the beaten egg yolk. Toss to combine then arrange on the bread sippets.
