This asparagus is carefully heated and served with any kind of dressing prepared for it as given either under No. [1], No. [2] or No. [3].
No. 5—FRENCH ASPARAGUS WITH CREAM DRESSING.
Quantity for 6 Persons.
- 2 lbs. of fresh or 2 lb. can of asparagus
- 2 qts. of water
- 1 tbsp. of salt
For the Dressing.
- ⅛ lb. of butter
- 2 tbsps. of flour
- ½ cup of sweet or sour cream
- ¾ pt. of asparagus liquor
- 2 yolks of eggs
- 3 tbsps. of lemon juice
Preparation: Thin stalks of asparagus may be used for this; they are peeled and cut into 2 inch lengths, then cooked in boiling salt water for 20 minutes. The water is poured off, the asparagus put into a dish and the gravy or dressing poured over. For the dressing melt the butter, stir in the flour and pour in gradually the boiling asparagus liquor, add sour or sweet cream, 3 teaspoonfuls of lemon juice, stirring constantly, boil 1 minute, then add the 2 yolks of eggs, but do not boil any more.
No. 6—PRESERVED ASPARAGUS WITH CREAM.
Quantity for 6 Persons.
Preparation and ingredients are the same as given under [No. 5], French Asparagus with Cream Dressing.