ASPARAGUS DISHES

Dominion, Volume 28, Issue 104, 26 January 1935, Page 17

ASPARAGUS DISHES

Always Acceptable on the Menu

SOME NEW RECIPES

Always acceptable, and a vegetitble that is favoured by practically everyone, asparagus, whether served hot or cold, can be made one of the most attractive items on any menu. The preparation of asparagus dishes is not .difficult, ant) with the background it deserves, this vegetable can be, brought to the faille in a variety of delicious and decorative forms.

The usual way to serve asparagii' hot is to accompany it with hot. melted butter. If it i.s a family'dish, the butter can be melted in a small jug and passed around when the asparagus has been served on the plates, but, of course, the ideal way is io have tiny “saucers” of melted butter for each individual. If the butter i.s poured over the asparagus before. serving, toasted breadcrumbs may be added to it. These absorb the butter and save it from solidifying on one's plate Light mayonnaise or a butter sauce io which chopped hard-boiled egg has been added are both ideal for serving with hot asparagus. Served cold, however, there are a hundred and one delightful ways i- 1 present it. What to do with Tips.

If asparagus tips are served as a delicacy an attractive dish can be made of them by placing them in little bundles, already soaked in dressing, on a thick round of tomato which has been previously sprinkled with sugar, salt and pepper. Or place them on halves of eggs, savoury or plain, and cover them witli fine strips of tomaro and decorate witli rolled strips of ham. Again, the round of tomato can Ise placed on a lettuce leaf and garnished with small sections of egg.

Asparagus Salad. Asparagus salad can be made in different ways. First, asparagus only : Place asparagus in a long dish and cover with dressing.

Secondly, make the asparagus the centre of a combination salad. Soak in dressing for one hour and arrange various sections around it. For instance, place finely-cut strips of ham round the asparagus and then finelycut strips of lettuce. Lay round the outer edge rounds of radish. This supplies an extremely appetising and attractive dish in green, white, and pink. The mayonnaise is served saparately, and may be prepared with whipped cream or a beaten white of egg to make it lighter. A Continental Salad.

A very delicious Continental asparagus dish, excellent for serving when the quantity at one’s disposal is not very large, is made in the following way :—

Place the asparagus on a base of rice salad, which consists of about ilb. rice cooked iu two pints of salt water for about 15 minutes, and then strained. Cold water is poured over it and the rice is then re-straiued, before being mixed witli finely-cut onions, vinegar, oil, and a few tablespoons of grated cheese. Press into a shape which has been greased with oil, later turning onto a flat dish. The asparagus is placed on top of the rice and garnished with rounds of hard-boiled eggs. Round the rice base carrots which have been soaked in dressing can be placed. The rice salad harmonises very well with the asparagus salad. The same can be said of potato salad, which can also be used with asparagus. In this case, however, it is preferable to mix the asparagus with the potato salad and garnish the lot with finely-chopped parsley.

Sandwich and Savoury Ideas. The “asparagus roll” is probably familiar to all, but it may be mentioned because it is a very delightful little item for the afternoon tea or supper table. Fine slices of brown bread and butter are cut and a stalk of asparagus about three inches long, rolled in each slice. The butter keeps the roll ’n place. Put the rolls iu rows on a sandwich plate and garnish with a few very tiny sprigs of parsley or mint.

Asparagus Fingers. Make some puff pastry, roil out thinly, and cut into small squares. Place a stalk of seasoned asparagus on each square of pastry and roll up. pinching the ends together with the fingers. Bake in a moderate oven until nicely browned. Heat before serving.