New Asparagus

Ingredients

• the stalks
• a deep pan of water
• salted water
• rich cream sauce or hollandaise sauce

Method

1. 1

   Wash asparagus well in water to remove sand and grit.

2. 2

   Tie in bundles of about 3 portions each, trim off the root stems, and drop into boiling salted water.

3. 3

   Cook until tender, then set off the stove until ready to serve.

4. 4

   Drain, lay on a platter, cut and remove strings, and serve with cream sauce or hollandaise sauce.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 94. The excerpt below is the record exactly as published.

NEW ASPARAGUS Put the stalks into a deep pan of water, and wash well, that sand and grit may sink to the bottom. Change the water, and lift them out, tie them in bundles of about 3 portions each, having the edible tops even, lay on a board, and trim off the root stems, leaving the stalks about 4 inches in length. Drop into boiling salted water, and cook until tender. Then set the saucepan off the stove until ready to serve. Lift out and drain, lay on a platter, cut and remove the strings, and send to the table. Serve with rich cream sauce or hollandaise sauce

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