Asparagus on Toast

Ingredients

• the asparagus
• salt
• pepper
• some thin slices of toast
• One-half pint of asparagus water
• One table-spoonful of flour
• One table-spoonful of butter

Method

1. 1

   Tie the stalks in a bundle and cut off the tough stalks.

2. 2

   Boil the remaining stalks until tender.

3. 3

   Prepare toast, dip it in the asparagus water, butter it, and lay it on a serving dish.

4. 4

   Distribute asparagus over the toast, butter generously, season, and serve.

5. 5

   Optionally, pour a sauce made from asparagus water, flour, and butter over the dish.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 112. The excerpt below is the record exactly as published.

ASPARAGUS ON TOAST. Tie the stalks in a bundle, tying it in two places, and keeping the heads all one way ; then cut ofT the tough stalks, making those that remain of uniform length ; and boil the latter slowly until tender in slightly salted water. While they are boiling, prepare some thin slices of toast. Lift the asparagus from the water with two forks, lifting it by the strings, and lay it on a plat- ter. Dip the toast very quickly in the water the aspara- gus was boiled in, butter it lightly, and lay it on the serv- ing dish. Distribute the asparagus evenly over the toast, heaping it neatly. Butter generously, season with salt and pepper, and serve. A sauce is sometimes poured over the whole, and may be made as follows : One-half pint of asparagus water. One table-spoonful of flour. One table-spoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.