Alice B. Toklas' Asparagus in Salt & Pepper Whipped Cream
3.54 Ratings
Genius Recipes
Photo by James Ransom
- Serves
- 4
The one way you probably haven't thought about serving asparagus -- and you should. Adapted slightly from Greene on Greens by Bert Greene
Ingredients
- 1 1/2 to 2 pound asparagus, trimmed and peeled
- 4 tablespoon unsalted butter
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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Directions
- Step 1
Preheat the oven to 250º F. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven. (Asparagus may be blanched ahead of time and reheated in a warm oven, if desired.)
- Step 2
In a small saucepan, heat the butter with 1/4 cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.
- Step 3
Beat the remaining 3/4 cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.