No. 7—GREEN ASPARAGUS.
Quantity for 6 Persons.
- 4 lbs. of asparagus
- 3½ qts. of water
- ¼ lb. of butter
- 3 slices of toasted wheat bread
- 2 tbsps. of salt
Preparation: The green asparagus is washed, but not peeled, and cooked 20 minutes in boiling salt water. The slices of toast are placed on a platter and the asparagus, from which the water is drained in a colander, put on each slice of toast, heads all one way. The butter which has been heated to a golden color is poured on. Serve very hot.
No. 8—ASPARAGUS.
Quantity for 6 Persons.
- 2 lbs. of fresh or 2 lbs. of canned asparagus
- ½ pt. asparagus liquor
- 2 qts. of water
- 1 tbsp. of salt
- ⅛ lb. of butter
- ½ pt. sweet or sour cream
- ½ tbsp. of Parmesan cheese
- 2 tbsps. of grated rolls
- 1 tbsp. of butter
- 3 scant tbsps. of flour
Preparation: The fresh asparagus is peeled and cooked as given under [No. 5].
For the dressing melt the butter, stir in the flour, add the cheese, the sweet or sour cream, and cook, stirring constantly. The dressing must be thick.
Drain the water off the asparagus, butter a baking dish, put in the asparagus and dressing, strew the roll crumbs over and drip the tablespoonful of butter on. Bake this by setting the baking dish in a dish with hot water in the oven about 10 to 15 minutes.