Ingredients Jump to Instructions ↓

  1. 1 pint cut asparagus

  2. 1/2 pint green peas Water to cover well

  3. 1 teaspoon salt

  4. 1 teaspoon sugar

  5. 1 tablespoon butter

  6. 1/4 cup cream

Instructions Jump to Ingredients ↑

  1. Instructions Select peas as tender and fresh as possible, as peas lose their sweetness after being gathered. Cook in boiling, salted water. The asparagus should be crisp and tender. If somewhat wilted, throw into cold water for a half hour or so. Remove the scales, and wash thoroughly by dashing up and down in several waters to make sure that all sand is removed. Cut into half-inch lengths, and cook in enough boiling, salted water to cover well. When both are tender, mix the vegetables and add the butter and cream for seasoning. They are also delicious without the cream.


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