Stewed Asparagus

Ingredients

• asparagus
• water enough to cover
• sufficient rich milk
• a teaspoonful to a pint of milk
• salt if desired

Method

1. 1

   Wash and break asparagus into inch pieces, simmer in water until tender.

2. 2

   Add milk to make a gravy, thicken with flour, add salt, boil together once, and serve.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 52. The excerpt below is the record exactly as published.

stewed asparagus. Asparagus Points. — Cut otf enough heads in two-inch lengths to make three pints. Put into boiling water just sufficient to cover. When tender, drain off the water, add a half cup of cream, and salt if desired. Serve at once. Asparagus with Cream Sauce.— Thoroughly wash, tie in small bunches, and put into boiling water; boil till perfectly tender. Drain thoroughly, untie the bunches, place the stalks, all the same way upon a hot plate, with a dressing prepared as follows : Let a pint of sweet cream (about six hours old is best) come to the boiling point, and stir into it salt to taste and a level table- spoonful of flour rubbed smooth with a little cold cream. Boil till the flour is perfectly cooked, and then pass through a fine wire strainer. Asparagus on Toast.— Cook the asparagus in bunches, and when tender, drain and place on slices of nicely browned toast moistened in the asparagus liquor. Pour over all a cream sauce prepared as directed in the foregoing recipe. Asparagus with Egg Sauce.— Prepare and cook asparagus as directed above. When tender, drain thoroughly, and serve on a hot dish or on slices of nicely browned toast, with an egg sauce prepared in the following manner : Heat a half cup of rich milk to boiling, add salt, and turn into it very slowly the well-beaten yolk of an egg, stirring constantly at the same time. Let the whole just thicken, and remove from the fire at once. Stewed Asparagus. — Wash, break into inch pieces, simmer till tender in water enough to cover ; add sufficient rich milk, part cream if convenient, to make a gravy, if preferred, thicken slightly with flour, a teaspoonful to a pint of milk

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