5 Ingredients or Fewer

Alice B. Toklas' Asparagus in Salt & Pepper Whipped Cream

March 24, 2015
3 Ratings
Photo by James Ransom
Author Notes

The one way you probably haven't thought about serving asparagus -- and you should. Adapted slightly from Greene on Greens by Bert Greene —Genius Recipes

  • Serves 4
  • 1 1/2 to 2 pounds asparagus, trimmed and peeled
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
In This Recipe
  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.)
  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.
  3. Beat the remaining 3/4 cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.

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Genius Recipes

Recipe by: Genius Recipes