Asparagus in Cream is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of asparagus that's boiled and served in a sauce of cream and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus in Cream.
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This is a classic recipe for a Victorian version of Asparagus in Cream 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
ASPARAGUS IN CREAM.—Boil asparagus as usual; parboil half a pint of cream with a little butter, stir till the butter is melted, season with pepper and salt, and pour it over the asparagus.
Modern Redaction
Ingredients:
3 bunches of asparagus
300ml cream
2 tbsp butter
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the asparagus and boil for between 8 and 10 minutes, or until crisp-tender. In the meantime, parboil the cream, stir in the butter and season to taste with salt and black pepper.
Arrange the asparagus in a dish, pour over the cream sauce and serve.
