Boiled Asparagus (Hot)
Although every one will at once say they know how asparagus should be boiled, yet it is a melancholy fact that it is not by any means an invariable rule to find this vegetable properly treated. If, however, the following directions are carried out the result is certainly worth the little extra trouble. Cut the stalks of a bundle of fresh asparagus evenly and tie them up into a bunch, put them upright into a pan just large enough to hold them comfortably and with boiling water to within about 3 in. of the tops. Keep them on the fire for from 30 to 40 minutes, then lift them out, drain well, remove the string, and dish them on a neatly folded napkin or square of toast. Treated in this way, the heads are not so apt to come off, and the stalks, instead of being tough, are quite tender and eatable. Excellent asparagus cookers are now made, but if one of these is not to hand its lack will not be felt if the instructions already given are observed. Asparagus should be served with
Plain Oiled Butter, or Beurre Fondu,
which is made as follows:—Put 2 oz. of fresh butter into a pan with 1 saltspoonful of salt, ½ a saltspoonful of pepper, and ½ a tablespoonful of lemon juice; stir this over the fire with a clean wooden spoon till the butter has rather more than half melted; then lift it off the fire, and continue the stirring until the butter is entirely melted, when it will have a creamy taste, quite different from the ordinary oiled butter.
Asparagus au Jus (Hot)
Cut the young, green, small asparagus diagonally into equal lengths (like French beans), and toss these lightly in bacon fat; when slightly crisped, season with white pepper, salt, minced parsley, and chervil, and add a little stock; simmer gently till cooked. Now add a spoonful or so of good beef or mutton gravy, and serve. The great secret of this dish is only to put in enough stock in the first instance to cook the asparagus, for it should all be absorbed by the time you add the gravy.
Asparagus Sprue à la Pompadour (Hot)
Steam the sprue, or small asparagus, in boiling salted water (see p. [21]), cut into lengths as above, and let them dry in a well-heated napkin, in a warm place, to keep hot. Meanwhile stir together some fresh butter, the yolk of 1 or more eggs, a spoonful of vinegar, a dust of salt, and some freshly-ground black pepper; stand the pan containing this in another pan half-full of boiling water, and stir it over the fire till thoroughly blended. Place the asparagus in the dish, pour the sauce over it, and serve.
Iced Asparagus
For this the large asparagus is required. When cooked lay on ice or keep in an ice cave. Serve in an entrée dish and hand very cold mayonnaise sauce.