ASPARAGUS

Wairarapa Times-Age, 2 October 1940, Page 8

ASPARAGUS

SEASON SHORT. MAKE THE MOST OF IT. Everyone who appreciates delicate flavours in foods will be glad to* know that asparagus is in season again and in a short time there will be ample supplies. Every housewife knows that the asparagus season _is a short one and will be anxious to make the most of it while it lasts. This delicious food offers new minerals and new menu ideas for the whole family and it has the special merit of great adaptability. If you grow your own asparagus remember that it is always best when freshly cut with a sharp knife. It should be quickly cooked and served immediately. When purchasing it remember that thick stalks are more desirable than thin ones because the long thin ones usually indicate a long growth and consequent toughness. Asparagus Omelette Have ready a bundle of cooked asparagus kept warm. Beat separately the whites and yolks of 4 eggs, adding a little pepper and salt to the yolks. Add the whites to the yolks and pour into a hot buttered omelette pan. Cut the asparagus into small pieces and when the omelette is browned underneath place on the asparagus and fold over. Serve at once. Asparagus Soup. Take about 30 pieces of asparagus and cut off the points. Cook the rest in boiling salted water until perfectly tender and then drain and sieve the pulp. Blend together J teaspoonful of butter with 1 teaspoonful of flour and stir them into two pints of veal stock. Add the asparagus pulp and boil for 15 minutes, stirring frequently. Meanwhile cook the tips separately and add to the soup last of all with 3 tablespoonfuls of cream. Serve immediately. Creamed Asparagus. Take a bundle of asparagus and cook! it in the usual way, draining well. Melt 2ozs butter and add IJozs flour, and when well blended sth - in 1 pint of milk and lift the saucepan from the fire. Add 3ozs of finely grated cheese, 1 dessertspoonful of onion juice, 2 beaten egg yolks and seasoning to taste. Stir it over gentle heat to cook the egg and melt the cheese, being careful not to let it boil. Turn the

mixture into a buttered fireproof dish putting alternate layers of sauce and asparagus. Put the sauce on top, garnish with a few asparagus tips. Cover the dish and place in the oven long enough to heat through. Asparagus Mould. Take 1 bundle of asparagus, 1 teaspoonful of salt, 2 sticks of celery, crisp lettuce, salad dressing, 3 dessertspoonfuls powdered gelatine, 1 lemon, water. Method: Cook the asparagus and drain off the liquid, adding enough water to make this into 3 cupfuls. Add the salt, celery, lemon juice, pepper and bring all to boiling point. Add the gelatine and stir until dissolved. Line a mould with asparagus tips; cut up finely a little celery and the remaining asparagus. Mix with the liquid and pour into the mould and allow to set. Serve with shredded lettuce and mayonnaise dressing. Asparagus Salad. Take 2 cupfuls cooked asparagus, 6 sliced radishes, 3 tablespoonfuls chopped watercress, h cupful mayonnaise and lettuce leaves. 1 Method: Mix together the cooked asparagus, radishes and water cress and moisten with mayonnaise. Arrange the mixture in individual lettuce leaves and top each mound of salad with three upstanding asparagus tips. Modern Methods of Cooking. The modern method of cooking is to tie the asparagus in small bundles suitable for individual serving and cook them standing upright in a little boiling salted water —a coffee pot is good for the purpose. Enough water to cover the thick part of the stalks should be used and in this way the heads are cooked in the steam. When ready to serve remove each bundle, cut and remove the strings and serve with melted butter.