Left over asparagus added to green peas makes a splendid combination for
either salad or vegetable dishes.
Left over asparagus tips cut in small pieces and creamed with chicken makes
a little chicken go a long way.
Green peppers stuffed with left over cut up asparagus, crumbs, grated
cheese, and chopped hard cooked eggs, makes a delicious luncheon dish.
Left over asparagus tips cut in small pieces and added to cream sauce make
a delicious sauce for fish.
Asparagus cut up with celery and nuts or olives makes a good combination
salad.
A layer of asparagus tips, cut up and put between the layers of tomatoes in
scalloping, is a welcome addition.
Chopped cooked carrots added to the cream sauce and poured over asparagus
makes an attractive way of serving.
Asparagus, creamed or scalloped with celery which has been boiled until
tender, makes an especially pleasing combination. If desired, a little grated
cheese may be added.
A little left over asparagus pressed through the strainer and mixed with
horseradish and mayonnaise makes a good sandwich filling.
Add a half cupful of asparagus, cut in pieces, to the scrambled eggs.
Asparagus is delicious re-heated and served with a sauce made from 1 table-
spoon of butter substitute, 1 tablespoon of Victory flour, the liquid from the can,
and 1 small chopped onion.
Left over asparagus cut in small pieces makes a delicious addition to the con-
servation meat pie.
Asparagus is delicious re-heated in a sauce made by browning chopped, sea-
soned onions, lettuce, and parsley in a little fat and adding 1 tablespoon of Victory
flour and V2 cup of liquid from canned asparagus. Sprinkle with nutmeg just
before serving.
ASPARAGUS SOUP— Cook the chopped butt ends from 1 can of DEL
MONTE Canned Asparagus (long spears) with 1 slice of onion and a celerjf stalk
in the liquid drained from the asparagus and ^A cup of water for 20 minutes.
Strain, rubbing through as much of the soft part of the asparagus as possible.
Add to iy2 cups of thin, well seasoned white sauce and bring to the boiling point
just before serving.
18A
The Conservation Foods op Flavor
JELLIED ASPARAGUS SALAD— Dissolve 1 envelope of softened gelatin
and 2 bouillon cubes in 1^^ cups of boiling water, add 1 teaspoon of salt, % tea-
spoon of pepper, 1 can of DEL MONTE Canned Asparagus Tips cut in pieces, %
cup of chopped celery, and 1 chopped DEL MONTE Canned Red Pimientou Pour
into a wet mold, set in a cold place till firm and serve with mayonnaise.
ASPARAGUS AND TOMATO SALAD— Hollow out tomatoes and fill with
cottage cheese which has been seasoned with salt, pepper, and a little grated onion.
Stick in DEL MONTE Canned Asparagus Tips, arranging 3 or 4 in each tomato,
and serve with French dressing on lettuce.
ASPARAGUS SLMPLICITE— Open 1 can of DEL MONTE Canned Aspara-
gus (long spears), set the can in a pan of water and allow the water to boil until
the asparagus is thoroxtghly heated. Add 2 tablespoons of butter substitute,
1 teaspoon of salt, and ^ teaspoon of pepper. Serve sprinkled with grated cheese.
ASPARAGUS VINAGRETTE— Mix 3 tablespoons of vinegar, 5 tablespoons
of olive or salad oil, 1 teaspoon each of grated onion and mustard, and V2 tea-
spoon each of salt and paprika. Bring to the boiling point and pour over 1 can
of DEL MONTE Canned Asparagus (long spears) which has been drained. Chill
thoroughly before seizing. ✪ Asparagus Vinagrette
Page 121 · 1 recipe record on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Left over asparagus added to green peas makes a splendid combination for either salad or vegetable dishes.
Left over asparagus tips cut in small pieces and creamed with chicken makes a little chicken go a long way.
Green peppers stuffed with left over cut up asparagus, crumbs, grated cheese, and chopped hard cooked eggs, makes a delicious luncheon dish.
Left over asparagus tips cut in small pieces and added to cream sauce make a delicious sauce for fish.
Asparagus cut up with celery and nuts or olives makes a good combination salad.
A layer of asparagus tips, cut up and put between the layers of tomatoes in scalloping, is a welcome addition.
Chopped cooked carrots added to the cream sauce and poured over asparagus makes an attractive way of serving.
Asparagus, creamed or scalloped with celery which has been boiled until tender, makes an especially pleasing combination. If desired, a little grated cheese may be added.
A little left over asparagus pressed through the strainer and mixed with horseradish and mayonnaise makes a good sandwich filling.
Add a half cupful of asparagus, cut in pieces, to the scrambled eggs.
Asparagus is delicious re-heated and served with a sauce made from 1 tablespoon of butter substitute, 1 tablespoon of Victory flour, the liquid from the can, and 1 small chopped onion.
Left over asparagus cut in small pieces makes a delicious addition to the conservation meat pie.
Asparagus is delicious re-heated in a sauce made by browning chopped, seasoned onions, lettuce, and parsley in a little fat and adding 1 tablespoon of Victory flour and V2 cup of liquid from canned asparagus. Sprinkle with nutmeg just before serving.
ASPARAGUS SOUP— Cook the chopped butt ends from 1 can of DEL MONTE Canned Asparagus (long spears) with 1 slice of onion and a celery stalk in the liquid drained from the asparagus and ^A cup of water for 20 minutes. Strain, rubbing through as much of the soft part of the asparagus as possible. Add to iy2 cups of thin, well seasoned white sauce and bring to the boiling point just before serving.
18A
The Conservation Foods op Flavor
JELLIED ASPARAGUS SALAD— Dissolve 1 envelope of softened gelatin and 2 bouillon cubes in 1^^ cups of boiling water, add 1 teaspoon of salt, % teaspoon of pepper, 1 can of DEL MONTE Canned Asparagus Tips cut in pieces, % cup of chopped celery, and 1 chopped DEL MONTE Canned Red Pimiento. Pour into a wet mold, set in a cold place till firm and serve with mayonnaise.
ASPARAGUS AND TOMATO SALAD— Hollow out tomatoes and fill with cottage cheese which has been seasoned with salt, pepper, and a little grated onion. Stick in DEL MONTE Canned Asparagus Tips, arranging 3 or 4 in each tomato, and serve with French dressing on lettuce.
ASPARAGUS SIMPLICITE— Open 1 can of DEL MONTE Canned Asparagus (long spears), set the can in a pan of water and allow the water to boil until the asparagus is thoroughly heated. Add 2 tablespoons of butter substitute, 1 teaspoon of salt, and ^ teaspoon of pepper. Serve sprinkled with grated cheese.
ASPARAGUS VINAGRETTE— Mix 3 tablespoons of vinegar, 5 tablespoons of olive or salad oil, 1 teaspoon each of grated onion and mustard, and V2 teaspoon each of salt and paprika. Bring to the boiling point and pour over 1 can of DEL MONTE Canned Asparagus (long spears) which has been drained. Chill thoroughly before serving.
Records on this page
Asparagus Vinagrette