Asparagus Spears La Fontenelle

Look forward to this fine asparagus recipe:

= French writer Bernhard Le Bovier de Fontenelle (1657 to 1757) is known to the general public through asparagus spears, but less so through his witty, enlightening writings. After all, gourmets still laugh about an asparagus dinner with Fontenelle and his friend, the critic Abbe Du Bos.

Fontenelle loved asparagus spears with a salad sauce, but Du Bos craved asparagus in a velvety butter sauce. As is customary among gourmets, each insisted on his own taste.

= Heat butter in an oblong saucepan. Put the asparagus spears in it. Season with salt and sugar. Pour water over them. Bring to the boil. Steam asparagus spears over medium heat with lid closed for 30 minutes until tender.

= In the meantime, put eggs in a saucepan with boiling hot water and wax them in 4 min. Quench and keep warm.

= Melt butter in a butter pan, but do not let it brown. Pour into a preheated bowl and place on a warmer.

= Carefully remove asparagus spears from cooking pot with a slotted spoon and drain. Remove twine. Bring each unit to the table on a heated plate. Season very lightly with pepper.

= Offer eggs separately in egg cups.

=

Serve with a light white wine.

= Ps: The original way to eat asparagus spears la Fontenelle is to cut open the egg, place one asparagus

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