How to cook vegetables

Be careful not to overcook the asparagus, otherwise they become a puree. Asparagus Salad. Proceed as directed in the last recipe, and when the points have been cooked and drained put them in a basin with a little oil and vinegar, salt, and pepper, and chopped tarragon ; mix lightly. Serve with a border of hard-boiled eggs cut into quarters. Asparagus points thus prepared can be used as a garnish for cold entrees, such as Supreme de Volaille, Cotelettes d’Agneau en belle vue, etc., etc. Asparagus Salad with Cauliflower. Cut the tender part of some cooked asparagus into i£ in. to 2 in. pieces. When cold mix with sufficient tartare or remoulade sauce to well season the salad. Plain mayonnaise or ordinary salad dressing, oil, vinegar, etc., may be used instead of the above-named sauces. The mixing must be done very carefully, so as not to mash up the asparagus pieces. Dress the salad in a glass dish or flat bowl, garnish with small pieces (flowerets) of cooked cauliflower, so as to form a pretty border ; sprinkle with finely chopped parsley, and serve. Asparagus Salad with Shrimps. Cook the asparagus points in salted water, as it is stated before, drain them, place them in a basin with half the quantity of shrimp puree. Mix the other half with some mayonnaise sauce and carefully mix with the asparagus. Serve in a salad bowl or on a shallow dish and decorate with quarters of hardboiled eggs and sprigs of parsley. Asparagus Points with Scrambled Eggs. Cook and drain the asparagus points as directed in the foregoing recipe. Break 6 eggs in a saucepan, season with salt, pepper, a pinch of grated nutmeg- Add an ounce of butter and 2 tablespoonsful of cream and mix carefully. Put on the fire and stir constantly with a wooden spoon until it thickens. Draw the ASPARAGUS. saucepan off the fire, add to the scrambled eggs a tablespoonful of white sauce. Mix in lightly the asparagus points. Serve on a hot dish and garnish with fried bread croutons. Asparagus Points a la Royale. Choose the large asparagus, cut it about one inch from the point. The stalks with the points off may be used for asparagus cream soup. Wash the heads, cook in salted water, drain and put in cold water. Heat up 2 tablespoonsful of allemande sauce, thicken and add the asparagus points, also some truffle cut in fine shreds. Serve in a vegetable dish, decorate with puff pastry fleurons, or put the mixture into a vol-au-vent crust, and place on a hot dish to serve. Asparagus Omelet. Cut into inch or half-inch lengths the soft portion of 25 to 30 heads of cleaned asparagus ; blanch them and cook in salted water till tender. When done, drain them on a sieve, then toss them in a little butter, add a little stock or white sauce, season with pepper, and keep hot. Beat up 5 or 6 eggs, add a tablespoonful of milk or cream, salt and pepper to taste, and pour into an omelet-pan containing about an ounce of butter (melted). Stir over the fire till the eggs begin to set ; shape to an oval cushion, placing the prepared asparagus in the centre, fold in the ends of the omelet, let it take colour, and turn out carefully on to a hot dish. Asparagus Fricassee.