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ASPARAGUS IN FRAGRANT SAUCE

Le Cuisinier francois (1651)
Pierre Francois de La Varenne, chef to Henri IV
 

Choose the largest asparagus, scrape them at the bottom, and wash.

Cook them in some water, salt them well, and do not let them overcook.

When done, let them drain, and make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle. 

Serve the asparagus well garnished with whatever you like.
 

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