Purée of Sprue Asparagus is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of young asparagus that is cooked with spring onions and parsley until tender, pureed and finished with butter, plain flour and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Sprue Asparagus.
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This is a classic recipe for a Victorian version of Purée of Sprue Asparagus 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. 113.—PUREE OF SPRUE ASPARAGUS
Break off all the tender part of a bundle of green sprue asparagus, and, having washed it clean, put it on to boil in water with a handful of spring onions, and a double handful of parsley, with a little salt; and as soon as it is done, drain off the water; bruise it in a mortar, rub the whole through a hair sieve; and having placed the pulp in a small stewpan, add a pat of butter, a spoonful of flour, a little pepper and salt, a bit of glaze, and a little sugar; make it hot by stirring the purée over the fire for five minutes, and serve it with cutlets, &c.
Modern Redaction
Sprue Asparagus are the thinnings removed from the asparagus rows in early spring. They are very thin, tender and of a pea green colour. Any young or baby asparagus can be used.
Ingredients:
1 bunch of baby asparagus
1 small bunch of spring onions
1 generous bunch of parsley, leaves only
1 1/2 tsp butter
1 tbsp plain flour
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
salt and freshly-ground black pepper, to taste
pinch of sugar
Method:
Wash the asparagus then place in a pan of lightly-salted water along with the spring onions and parsley. Cook for about 6 minutes, or until tender then drain the water and purée in a food processor. Rub the mixture through a fine-meshed sieve then combine the resultant purée with the butter, flour and meat glaze.
Season with salt, black pepper and sugar then stir over gentle heat for about 5 minutes, or until warmed through. Use as a garnish for cutlets, steaks or fish fillets.
