Asparagus with Egg is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic breakfast dish of asparagus that are boiled until tender then scrambled with eggs until cooked. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus with Egg.
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This is a classic recipe for a Victorian version of Asparagus with Egg 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 WITH EGG.— Beat up two or three eggs, and season with pepper and salt; boil asparagus as usual, cut them into small pieces of the size of peas, and stir them thoroughly into the eggs; melt two ounces of butter in a stewpan, and pouring the mixture stir it till it thickens, and serve hot on toast.
Modern Redaction
Ingredients:
3 eggs, beaten
salt and freshly-ground black pepper, to taste
4 bunches of asparagus
60g butter
Method:
Trim the ends of the asparagus and peel if needed. Bring a pan of lightly-salted water to a boil, add the asparagus and cook for between eight and ten minutes, or until tender. Drain the asparagus, refresh under cold, running, water then slice into pieces about the size of peas.
Beat the eggs in a bowl, season with salt and black pepper then stir in the asparagus pieces. Melt the butter in a pan, add the egg and asparagus mix and cook, stirring constantly, until the mixture thickens. Serve hot on a bed of toast.
