Asparagus or Vegetable Peas is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of asparagus or other vegetables cut into pea-size, boiled until tender and served in a white sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus or Vegetable Peas.
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This is a classic recipe for a Victorian version of Asparagus or Vegetable Peas that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 108.—ASPARAGUS, PEAS, &c.
These, as well as French beans, haricot beans, very small new potatoes, broccoli, cauliflowers, or Brussels sprouts, are prepared in the same manner as indicated for green peas, and used for the same purposes.
Modern Redaction
Ingredients:
1 bunch of asparagus
1 tbsp white sauce
1 1/2 tsp butter
salt and freshly-ground black pepper, to taste
pinch of sugar
Method:
Trim off any woody ends from the asparagus. Remove the tips then trim the stalks into 5mm lengths. Bring a pan of lightly-salted water to a boil, add the asparagus pieces and cook for about 8 minutes, or until tender. About 3 minutes from the end of the cooking time cut the tips to 5mm lengths, add to the pan and continue cooking. Once done, drain well then transfer to a small pan and mix in the white sauce and butter.
Season to taste then toss gently over low heat until warmed through. Serve as a garnish for cutlets, steaks or fish fillets.
