Asparagus Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of green asparagus and spring onions in a sauce tournee base with sugar and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
365. INGREDIENTS.—1 bunch of green asparagus, salt, 1 oz. of fresh butter, 1 small bunch of parsley, 3 or 4 green onions, 1 large lump of sugar, 4 tablespoonfuls of sauce tournée.
Mode.—Break the asparagus in the tender part, wash well, and put them into boiling salt and water to render them green. When they are tender, take them out, and put them into cold water; drain them on a cloth till all moisture is absorbed from them. Put the butter in a stewpan, with the parsley and onions; lay in the asparagus, and fry the whole over a sharp fire for 5 minutes. Add salt, the sugar and sauce tournée, and simmer for another 5 minutes. Rub all through a tammy, and if not a very good colour, use a little spinach green. This sauce should be rather sweet.
Time.—Altogether 40 minutes.
Average cost for this quantity, 1s. 4d.
Modern Redaction
Ingredients:
1 bunch of green asparagus
salt
30g butter
1 small bunch of parsley
3 spring onions
1 large lump of sugar
4 tbsp sauce tournée
Method:
Snap off the asparagus at the start of any wood parts then bring a pan of salted water to a boil, add the tender asparagus parts and cook for about 8 minutes, or until just tender. Drain and refresh under cold water then pat dry.
Melt the butter in a pan, add the parsley and onions then lay the asparagus on top. Fry over high heat for 5 minutes, stirring occasionally, then season with salt, add the sugar and sauce tournée and bring to a simmer. Cook for a further 5 minutes then take off the heat and rub through a fine-meshed sieve.
The resultant sauce should be slightly sweet and very green in colour. If it's not sufficiently coloured for your tastes, add a little spinach greening.
