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Drink

Consommee with Asparagus

A clear consommé flavored with boiled asparagus tops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Consommee with Asparagus

Oven, in the book's wordsA hot oven

Ingredients

Directions

  1. Boil the asparagus tops in boiling water with salt for 15 minutes.

  2. Drain the asparagus and place it in a saucepan with the consommé.

  3. Boil gently for 5 minutes and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Asparagus tops
Provide the main flavour and tender texture of the consommé.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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