Asparagus Recipes

Chronicle (Levin), 9 November 1946, Page 3

Asparagus Recipes

(Contributed by the Sarah Anne Rhodes Pellowship in Home Science.) To Cook Asparagus. (Jse only tips and tender parts of stalks, and snap ofi' tender portions; the tough white ends may be pared, cut and creamed or used in soup. Scrub with brush, wash and reniove scales i£ desired. To cook whole, tie loosely in a bunch, place in rapidly boiling -water whieh has been previously salted. Cook 10-20 minutes, or until tender. If desired, stand bunch uprigkt during the iirst 10 minutes, tlien immerse the rest of the stalks. Serve hot, stalks paralleland with a little butter melted or a vegetable sauce. Asparagus Loaf. Prepare 1 cup of tliick white sauce. To this add 1 well beaten eggs and £ cup of chopped meat, chicken or sweetbreads. Turn into a greased baking dish that has been lined with asparagus tips. Set in a pau of hot water and bake in a slow oven (300' F.) for 30-40 minutes, or until centre is hrm. Serve with a cream sauce. Yield (5. French Fried Asparagus. Prepare and cook 1 bunch of asparagus. Cool. Prepare 1- cup of thick white sauce. Roll each stalk of asparagus in the sauce, then in \ cup of gruted cheese and let stand until cold. JDip coated asparagus in a mixture of 1 beaten egg and 1 tablespoon of water; roll in breadcrumbs and fry in deep hot fat (380' F.) for 4-6 minutes, or until deliciously brownod. Sprew of Asparagus. Cook ' asparagus stalks separately from tips; wash stalks, mix with 3 tablespoons of melted butter or a sauce; spread on toast bei'ore arranging tips. Serve with a Jittle melted butter or sauce such as cheese. Asparagus Canapes. Trim crusts oi! 12 sliccs of bread; cut 6 slices of haui iuto halves, then trim to lit bread slices. Spread with mustard. Lip 12 stalks of asparagus in mayonnaise, place J at the end of prepared sliee of bread and roll up. Spoar with a toothpiek at each end. Place on a griller or oven rack and Loast until evenly browned. Asparagus With Eggs. Cut olf ihe tops oi' a bunch of asparagus, and keep them in a little water until ready for use. Bring 1 pint of milk (or even parts of milk and water; to boiling point, put in the stalks of the asparagus, a large head of lineiy chopped lettuce, 1 mqdium sized onion parboiled and cut into small pieces, 1 bay loaf, a little lliyme and sait. Simmer gehtly for about 20 minutes, then rub through a iine sieve. Aielt 11 oz. of butter and stir in 2 tablespoons of (iour; cook slighlly and then add the puree of the vegetables and the milk in whieh thcy u ere eooked. Stir the mixtures until it boils. Cool slightly, add 1 egg and cook geiitly until it thickens, stlrriug constantJy. Prepare and cook the. tops of the asparagus. Poach the required number of eggs. Add 1 teaspoon of Jemon juiee to the puree, season to taste, pour it in the middle oi' a hot dish; nrrange the poached eggs on each side and garnish the top of the puree in the spaee between the eggs with the asparagus tips. Serves 6. Asparagus Soup. Cook 1 bunch' oi' 'hsparagds' in'l pint of water. At the end of 10 minutes lii't

out Ihe asparagus aud cut the tender tips into j i ii. pieces. Put these aside. Cut the remaining asparagus into small pieces. Eeturn it to the saucepan. Add i bunch oi' well w-ashed spinacli ahd; cook with lid on for about 45 minutes. Put through a strainer working through as niuch vegetable as possible, JMelt 1 oz. of butter iu u pau; stir in 1 oz of ilour, then gntdually add 1 pint of milk. Stir until boiling., Add the puree of the asparagus and spinach aud the aspanigus tips. When boiling ugain season aud serve with eroutons, Asparagus Soup (2). Prepare and cook 2 cups of asparagus. Kesorve the tips aud add the , stalks to 2 cups oi' asparagus water, Add 3 cups of veal or cliicken stoek and boil for 5 minutes. Kub through a siove and biud by meltiug 2 tablei spocms of butter aud adding \ cup of ilour; mix well bei'ore adding to soup. Bring to the boil stirriug constantly. ; Add salt and pepper to taste, 2 cups of scalded milk and ihe asparagus tipa. Asparagus SouJfle, i Mahe a thick white sauce by melting j 3 tablespoons of butter in a saucepan and in it cook 3 tablespoons of Ilour ti 11 frothy. Reniove the saucepan from the lire and add 1 cup oi' milk gradually stirriug tilj thick aud smooth. , Cook for 8 minutes. Remove from the ' heat. Add a pinch of salL and the I yolks of 3 eggs beaten till thick and I lcmon coloured. Add 1 cup of asparagus pulp. Whisk whites of three eggs until stilf, then fold the mixture into l it. Pour ihto a buttered baking dish, J stand iu a dish of water and bake at ! 275-300 degreos P. until set. Approxiniately 1 kour: