Boiled asparagus - hot or cold (Asperges au naturel) from Mastering the Art of French Cooking, Volume One (page 437) by Julia Child and Louisette Bertholle and Simone Beck

  • asparagus

  • EYB Comments

    See recipe for sauce suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for sauce suggestions.

  • joeljkp on April 30, 2023

    My first time cooking asparagus in the French style. Appropriately fussy, but so elegant on the platter and when drizzled with hollandaise. I boiled for about half the time called for and it was still a bit too long.

  • Melanie on May 30, 2014

    Good. Served with warmed butter and seeded mustard.

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