Salsa Para Esparragos - Calientes

This recipe hails from an early 20th-century handwritten Mexican cookbook, 'Recetas de Cocina por Mi Profesor Sr. H. Winder' (1904) compiled by Paulina Morante. This domestic manuscript reflects the culinary practices of urban, perhaps upper-middle-class households in Mexico, where French sauces such as béchamel had been integrated into local cooking thanks to European influence during the late Porfiriato era. Canned foods such as white asparagus were considered elegant and modern, making their way onto festive tables. The application of a French-style egg-enriched sauce onto warming tinned asparagus offers a rich glimpse into the cosmopolitan tastes, convenience foods, and the role of handwritten cookbooks in this era of culinary transition.

In 1904, this recipe would have been prepared on a wood or coal-fired stove using heavy metal or earthenware saucepans. A simple whisk or wooden spoon would combine the sauce, while a deep plate or serving dish presented the finished asparagus. Hand-held egg beaters or forks would be used to mix the egg yolk and lemon, relying on careful technique to blend without curdling. Canned goods would be opened with simple tin openers. Little specialized equipment was involved, but skill in regulating heat and stirring was essential for achieving a smooth, velvety sauce.