Asparagus on Toast

Ingredients

• Wash well a fresh bunch of asparagus.
• to which has been added, one-half tablespoon of salt.
• Have ready squares of toasted bread.
• Yolks of three eggs in small sauce pan in double boiler.
• add one at a time six teaspoons of butter
• Add little by little a pint of whipped cream.

Method

1. 1

   Cut asparagus in small pieces.

2. 2

   Boil in salted water.

3. 3

   When done dress with cream; or milk and butter, and pour over well buttered hot toast.

4. 4

   Arrange on platter, one bunch of asparagus on each square of toast, and serve at once with the sauce made from yolks of three eggs, butter, whipped cream, salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 28. The excerpt below is the record exactly as published.

ASPARAGUS ON TOAST. Cut asparagus in small pieces. Boil in salted water. When done dress with cream; or milk and butter, and pour over well buttered hot toast. ASPARAGUS ON TOAST. Mrs. J. B. Brown. (With Sauce Mousseline). Wash well a fresh bunch of asparagus. Separate stalks, tying in small bundles about four inches long. Cook about twenty minutes in boiling water, to which has been added, one-half tablespoon of salt. When done, drain at once, as they quickly become water soaked. Have ready squares of toasted bread, which may be dipped slightly and quickly into the hot salted water drained from the asparagus. Arrange on plat- ter, one bunch of asparagus on each souare of toast, and serve at once with the following sauce : Yolks of three eggs in small sauce pan in double boiler, stew with wooden spoon. As soon as it begins to thicken, add one at a time six teaspoons of butter, stirring all of the time. Add little by little a pint of whipped, cream

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