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

1. 1

   Preheat the oven to 250u00b0 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. 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. 3

   Beat the remaining 3/4 cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.