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Asparagus with Melted Butter


  • 2 bunches of asparagus
  • 3 quarts of boiling water
  • 3 tablespoonfuls of salt
  • drawn butter
  • 2 slices of toast


Trim the white tough ends from the asparagus, tie it in packages of about a dozen stalks each; put them into the boiling water, with the salt, and boil them gently until done, about twenty minutes; meantime make some drawn butter according to receipt for caper sauce, omitting the capers; fit the toast to the bottom of the dish you intend to use, dip it for one instant in the water in which the asparagus has been boiled, lay it on the dish, and arrange the asparagus in a ring on it with the heads in the centre; send the butter to the table in a gravy boat, with the dish of asparagus.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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