Dish the asparagus in rows, and coat the heads of each row with a little Mornay sauce. When all are dished, two-thirds cover the bunch with a band of buttered paper, and coat the uncovered portion with Mornay sauce. Sprinkle with grated Parmesan; glaze quickly at the salamander, remove the paper, and serve at once.
[2041—ASPERGES A LA MILANAISE]
Having thoroughly drained the asparagus, set it on a long, buttered dish sprinkled with grated Parmesan; arrange it in successive rows, each of which sprinkle in the region of the heads with grated Parmesan. When about to serve, cover the cheese-powdered parts copiously with nut-brown butter, and set to glaze slightly at the salamander.
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][2042—ASPERGES A LA POLONAISE]
Thoroughly drain the asparagus; set it on a long dish, in rows, and besprinkle the heads with hard-boiled egg-yolk and chopped parsley, mixed. When about to serve, cover the heads with nut-brown butter, combined with one oz. of very fresh and fine bread-crumbs per four oz. of butter.
[2043—ASPARAGUS WITH VARIOUS SAUCES]
Butter sauce, Hollandaise, Mousseline, and Maltese sauces are the most usual adjuncts to asparagus. Béarnaise sauce without herbs is also served occasionally, likewise melted butter.
When eaten cold, it may be served with oil and vinegar or a mayonnaise—more particularly a Chantilly mayonnaise, i.e., one to which beaten cream has been added.
[2044—SPREW WITH BUTTER (Pointes d’Asperges)]
Sprew or green asparagus is chiefly used for garnishing or as a garnishing ingredient, but it may also be served as a vegetable with perfect propriety. Cut the heads into two-inch lengths, and put them together in faggots.