Asparagus upon Toast

Ingredients

• a bunch of asparagus
• some slices of crustless toast
• salt
• pepper
• butter well

Method

1. 1

   Tie asparagus and cook in salted boiling water for twenty-five minutes.

2. 2

   Dip toast in asparagus liquor, butter while hot, and lay on a heated dish.

3. 3

   Drain asparagus and arrange on toast, seasoning with pepper, salt, and butter.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 53. The excerpt below is the record exactly as published.

a bunch of asparagus twenty minutes; cut off the tender tops and lay in a deep pie-plate, buttering, salting, and peppering well. Beat four eggs just enough to break up the yolks, add a tablespoonful of melted butter, with pepper and salt, and pour upon the asparagus. Bake eight minutes in a quick oven, and serve immediately. ASPARAGUS UPON TOAST. Tie the bunch of asparagus up with soft string, when you have cut away the wood, and cook about twenty-five min- utes in salted boiling water. Have ready Borne slices of crnstless toast; dip each in the asparagus liquor; butter well while hot and lay upon a heated dish. Drain the asparagus, and arrange upon the toast. Pepper

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