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Asparagus

Instructions

Wash, and cut off almost all of the white end. Tie up in small bundles; put into boiling, salted water, and cook till tender,—about half an hour, or more if old.

Make some slices of water toast, as in rule given, using the water in which the asparagus was boiled; lay the slices on a hot platter, and the asparagus upon them, pouring a spoonful of melted butter over it. The asparagus may be cut in little bits, and, when boiled, a drawn butter poured over it, or served on toast, as when left whole. Cold asparagus may be cut fine, and used in an omelet, or simply warmed over.

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Source

The Easiest Way in Housekeeping and Cooking (1903)

Categories

Asparagus.