Asparagus as Peas is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of boiled asparagus tips that re fried in butter, sweetened with sugar and served in a water and egg yolk liaison thus presenting them in the same manner as garden peas. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus as Peas.
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This is a classic recipe for a Victorian version of Asparagus as Peas 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
When the asparagus are young and green, cut the heads off in pieces of equal size about the third of an inch in length; wash them well, and put them into boiling water with the customary quantities of salt and a very small portion of carbonate of soda; let them boil for ten minutes, drain them thoroughly, and lay them on a clean napkin; wipe them gently until they are quite dry, and then put them into a stew pan with a good slice of butter, which should be dissolved just immediately before the asparagus is put in. Simmer them in this over a brisk fire for ten minutes, shaking them well; dredge in a teaspoonful of flour, and half that quantity of sugar, then pour in boiling water to cover the asparagus, and boil it rapidly until nearly all the liquid is absorbed; stir in the beaten yolks of two eggs, heap the asparagus high on a dish, and serve hot.
Modern Redaction
Ingredients:
3 bunches of asparagus
60g butter
1/4 tsp bicarbonate of soda
1 tsp flour
1/2 tsp sugar
2 egg yolks, beaten
Method:
Bring a pan of lightly-salted water to a boil. Remove the tips of the asparagus (cut them about 1cm long) and add these to the water along with the bicarbonate of soda. Cook for ten minutes then drain and dry on kitchen paper.
Melt the butter in a pan, add the asparagus tips then simmer gently, stirring constantly, for ten minutes. Scatter the flour over the top and stir to combine then add the sugar. Pour over enough boiling water to just cover the asparagus then stir until smooth. Bring to a boil and continue boiling rapidly until the water has almost all evaporated. Take off the heat then stir in the egg yolks until thoroughly mixed.
