GOOD ASPARAGUS RECIPES.

Dominion, Volume 5, Issue 1259, 14 October 1911, Page 10

GOOD ASPARAGUS RECIPES.

Asparagus Vol au Vcnt.-Cook bo mo asparagns in the usual way, Laving cut oft most of Iho 6toms. Make some very light puff pastry, roll out evenly, and cut from it a larra rouud piece. Make a smaller circlo an "ich within tho round, and with a knifo slightly separate* tho pastry at the odso °L rim - Bake carefully, lift oil the top, remove tho pastry from undor it, and fill with tho hot asparagus heads, seasoned to taste. Iteplaco tho top and servo with good, gravy or any, saueo such as bechamel, liollandaise, of Tartar®. • "^ s i 7ara P tls Salad. —Boil gonio asparagus in tho usual way, cut off tho green tons and let them get cold. Kuh a dish with chopped shallots, plnco tho asparagus in thu co,litre, and cover with mayonnaise dressing. Garnish with rings of boilod beetroot and little pyramids of the volk of a hardboiled egg that has been rubbed through a sieve. Kervo very cold, having placed tho &alad ou ico till wanted. Asparagus au Parmesan—Take a bundle of fine fresh asparagus and preparo it m tho usual way. Cook till tender in salted boiling water, lay it on a slice of dry toast in a deep dish, and cover it with plenty of thick cheose sauco made with grated Parmesan choose. Sprinkle additional grated cheeso over the surfaco, dust with pepper, and slightly brown the surface. Iced Asparagus.—Prepare and boil eomo 11110 aspajagus. Drain and plungo it into cold water, bervo it with a ravigoto dressing. Chop hnoly two shallots, parsley, chervil, and chives. ' Add a dressing of pounded hard-boiled yolK ot egg, mixed with oil, Tarrangon vinegar, pepper, salt, and a sprinkling of caster sugar. Set on ice till wanted.