Food Ventures
(Courtesy of Edwardian Cooking: The Unofficial Downton Abbey Cookbook) Serves 4.
1 pound asparagus, trimmed if necessary
1 tablespoon butter
2 teaspoons flour
1 teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/3 cup cider vinegar
2/3 cup heavy cream
¼ teaspoon lemon juice
In a large sauté pan, bring a few inches of water to a boil. Add the asparagus and cook 10 minutes or until tender, depending on the size. Drain the asparagus and set it aside. Discard the cooking liquid.
In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and nutmeg, until well combined to make a seasoned roux (thickener).
Whisk the cider vinegar and whipping cream into the saucepan and whisk until the sauce begins to simmer. Reduce the heat to low and cook 5 minutes. Stir in the lemon juice. Drape the sauce over the asparagus and serve
Ann's Article:
Special For Mother’s Day: Recipes from ABC’s show ‘The Chew’ and Downton Abbey’s Edwardian Cooking
Ann Hattes travels far and wide in search of interesting food adventures.