Preparation: Preparation and cooking of this asparagus are the same as given under [No. 1]. Serve the asparagus on a platter covered with a napkin, then cream the butter and serve in a separate dish.
No. 3—ASPARAGUS WITH CREAM DRESSING.
Quantity for 6 Persons.
- 3 lbs. of asparagus
- 1½ tbsps. of salt
- 3 qts. of water
For the Dressing.
- ⅛ lb. of butter
- 1 even tbsp. of flour
- 4 tbsps. of sweet cream
- ½ pt. asparagus liquor
- 4 yolks of eggs
Preparation: The asparagus are prepared and cooked as given under [No. 1]. When they are tender pile them on a platter keeping the heads all one way and prepare the dressing.
Melt the butter, stir in the flour, the yolks of eggs and the cream and gradually pour in the boiling asparagus liquor. Let it come to a boil, stirring constantly, pour over the asparagus and serve hot.
No. 4—CANNED ASPARAGUS.
Quantity for 6 Persons.