Green asparagus spears in cream

Pointes d'asperges vertes à la crème

after Alfred Walterspiel

Green asparagus spears in cream are as digestible as delicious. In many cases we may note that the entremetier or the cook just cuts off the packaged asparagus spears. This may happen caused by ignorance , but maybe also by convenience.

The thin asparagus are as irregular that some of them are only at the spears, but the others till the midst are delicate. Therefore we open the bunches and break every single asparagus at the point, where it gets hard and then bundle the asparagus again before cooking. Those thin asparagus are fast weak. The front delicious part has to be cut off at about 3 cm and put aside so that the spears stay together. The other part is cut in pieces of 1 cm and also put aside after cooking it shortly with cream.

You don't need any condiment. You just arrange a sauce hollandaise over the asparagus and put the spears over it. For esthetic reasons you may mask the rear part of those little bouquets of spears with 1/2 spoon of sauce hollandaise.

According to a traditional french recipe half of those asparagus spears are mixed up with truffles. I see this mix as a misalliance and think, it is better, to enjoy both for itself. The green asparagus spears may be used in many cases. Essentially in connection with scrambled eggs, omelette or also for different fittings and decorative salads.