Asparagus Tips with Butter (Pointes d’Asperges au Beurre)

Ingredients

• cut the tips off — about one and a half inches in length
• with a little baking soda
• with a little salt

Method

1. 1

   Wash asparagus tips, cook in water with baking soda and salt until tender.

2. 2

   Drain, pour melted butter over, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 417. The excerpt below is the record exactly as published.

) with little salt; cook — covered — until tender (from fifteen to twenty-five minutes, according to the size of the onions); drain the water off, pour over some good melted butter, sprinkle with chopped parsley. Serve in a vegetable dish as a vegetable. Can also be served around any kind of meat. Creamed Onions ( Oignons a la Creme ) Cook onions [see recipe: Onions with Butter]. Make a rich cream sauce and put the onions into it; let simmer on stove a few minutes, season with pepper and salt. Serve in a vegetable dish with any kind of meat. Brown Onions (Oignons rissoles ) Cook onions [see recipe: Onions with Butter]; drain the water off, leave in a drainer while hot, put on top of a clean linen to dry. In the meantime, put the kettle of fat on stove, put the onions in the frying basket and dip them carefully into the boiling fat — dip again and again until they become golden brown. Place in a vegetable dish on a paper doily, garnish with parsley. Serve as a vegetable. Can also be used for garnishing around the meat or in the centre of the dish. Fried Onions ( Oignons frits ) a la Europeenne Bermuda onions are the best for this purpose. Peel and cut in slices across, separate in rings one from another, take some good butter or bacon fat if at hand, put in a frying pan, put the onions in, 282 THE SWEDISH, FRENCH, AMERICAN COOK BOOK sprinkle with pepper, salt, fry until nice and brown. Take care so they do not burn as they will burn quickly if not carefully looked after. Serve with steaks and chop s. Fried Crisp Onions ( Oignons i rises et frits ) Select a fine grade of onions, cut in small rings across, dip in egg and fine bread crumbs, shake the basket until they are dry. Have the fat very hot, dip the basket again and again in the fat for four or five minutes. Serve immediately in a vegetable dish, or around the meat, with steaks or chops. ASPARAGUS ( Asperges ) Asparagus with Butter ( Asperges au Beurre) If the asparagus is white at the end, cut about one inch off; peel with a sharp knife — carefully, so as not to cut the asparagus. Put in hot wTater (sufficient to cover it) with little salt and a pinch of baking soda; cook about twenty minutes. Take out — carefully, so as not to break the head of the asparagus; put on a platter, pour some melted butter over, sprinkle with chopped parsley. Serve with the meat, or they can be served as an entree after the roast. Asparagus with Hollandaise Sauce Asperges, Sauce hollandaise Cook asparagus [see recipe: Asparagus with Butter], When cooked, remove carefully (do not break the heads); put on a napkin on a platter. Some prefer pieces of toast put under¬ neath the asparagus; in this case, make nice square pieces of but¬ tered toast and arrange them on a platter; dish the asparagus on top of the toast. Serve with a rich hollandaise sauce at the side. Asparagus with Allemande Sauce Asperges, Sauce allemande Cook asparagus [see recipe: Asparagus with Butter]. When cooked, remove carefully (do not break the heads); dish up on nicely arranged buttered toast, with an allemande sauce in a sauceboat at the side, as an entree after the roast. Asparagus ( Asperges ) a la Mayonnaise Cook asparagus [see recipe: Asparagus with Butter], sprinkle with cold water, leave in icebox until cold. Serve on a platter on a folded napkin with the mayonnaise dressing in a sauce¬ boat at the side as an entree after the roast. Asparagus Tips with Butter {Point es d’ Asperges au Beurre ) Select nice green asparagus; cut the tips off — about one and a half inches in length; wash well; put in a pan with water (sufficient to cover them) with a little baking soda

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