Weekly newsletter

Cook Hungarian – Asparagus With Sour Cream („Spárga Tejföllel”)

Tamás Székely 2015.08.04.

Baked, deep-fried or creamed, vegetables seasoned Hungarian style are a gourmet’s delight, especially with a touch of rich sour cream, which lends that special accent note for a true Hungarian dish. Surprise your family and friends with the often forgotten treasure of the vegetable gardens: asparagus!

To make 6-8 servings, break off and discard lower parts of stalks as far down as they will snap from 1 kilogram asparagus. Wash asparagus thorougly. If necessary, remove scales to dislodge any sand. Cook 10 to 20 minutes, or until asparagus is just tender.

Meanwhile, for sauce, prepare and set aside ½ cup of Quick Meat Broth. (Dissolve ½ meat bouillon cube or ¼ teaspoon concentrated meat extract in ½ cup of hot water.)

Melt in a small skillet over low heat 1 tablespoon butter and blend into the butter until smooth 1 tablespoon flour, ½ teaspoon salt and ¼ teaspoon pepper.

Heat until mixture bubbles, stirring constantly. Remove skillet from heat. Gradually add the broth, stirring constantly. Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 minutes longer. Remove sauce from heat. Vigorously stir about 3 tablespoons of hot sauce into 1 egg yolk slightly beaten.

Immideatly blend into hot mixture. Stirring sauce constantly, cook slowly 2 to 3 minutes. (Do not overcook or allow sauce to boil!) Remove from heat. Stirring vigorously with a French whip, whisk beater or fork, add to sauce in very small amounts 1 cup thick sour cream.

Cook sauce over low heat, stirring constantly, 3 to 5 minutes, until heated thoroughly. Do not boil sauce; remove immediately from heat. Cover saucepan and set sauce aside.

Drain asparagus and cut stalks into 3 or 4 pieces, put into bowl. Pour sauce over asparagus and blend lightly.

***

source: The Hungarian Cookbook, by Melanie de Proft (Culinary Arts Institute, Chicago, 1955)


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