This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Scrape the scales from the asparagus, tie the stalks in bunches, cut off the tough ends, set the tips upright in boiling, salted water (or in a steamer or asparagus cooker), the tips above the water line, cover and cook gently until tender. Drain, arrange on buttered toast, and season with a little melted butter and salt and pepper, or pour over Hollandaise, mousseline, or white sauce. Boil the tough ends and use the liquid for a cream of asparagus soup.
2 cupfuls asparagus, cut in inch lengths
1 cupful White Sauce, No. 1
Open the can of asparagus, rinse and expose to the air for thirty minutes. Cut in inch pieces. Add the asparagus to the white sauce, heat, without stirring, and serve on toast.
Scrape the stalks and cut off the tough ends. Then cut the asparagus into dice, add boiling milk to cover, and simmer very gently over a slow heat, or cook in a double boiler until tender. This takes about twenty minutes. Then season with salt, pepper and butter, and serve accompanied with buttered toast.
I can asparagus, or
I bunch cooked asparagus
1/2 teaspoonful salt
1/8 teaspoonful paprika
1/2 teaspoonful onion juice
Mix the seasonings, oil and vinegar until emulsified.
If canned asparagus is used, rinse it thoroughly with cold water; drain and pour over the sauce. Let stand thirty minutes in a cold place and serve.
An Asparagus Cooker.
Allow six stalks of asparagus to a person. Steam or boil as directed - then arrange for service individually in bundles of six, passed through green pepper rings, arranged on buttered toast, and dressed with melted butter and grated Parmesan cheese.
1 1/2 tablespoonfuls butter or oleomargarine 4 tablespoonfuls flour 1 teaspoonful salt 1/4 teaspoonful pepper 1 cupful milk
1/2 cupful minced veal
1 1/4 cupfuls cooked asparagus, cut in inch lengths 4 well-beaten eggs 2 cupfuls asparagus tips for lining mould
Cut the tips from two bunches of cooked asparagus in three-inch lengths. Select a quart mould about three inches deep, butter it thickly and cover the bottom with paper; line the sides with the tips, putting the green tops pointing downward, and arrange a design of the tips on the bottom. Then make a sauce by melting the butter, adding the flour and the milk, slowly, allowing it to boil. Add the veal, seasonings and asparagus, and, when boiling, pour onto the eggs. Transfer carefully to the mould, and set it in a pan. Surround with boiling water and cook till firm in an oven so slow that the water will not boil. Serve with mousseline sauce, or with creamed asparagus tips.
1/2 cupful rich milk 1/2 teaspoonful salt Few grains pepper 2 tablespoonfuls butter
4 tablespoonfuls flour
1 can asparagus
Cut off the asparagus tips to the depth of small tim-bale moulds. Prepare three-fourths cupful of asparagus cubes from the remaining stalks. Butter the moulds, then line them with the tips, and, if desired, place a pimento "star" in the bottom of each. Make a sauce of the butter, flour, milk and seasonings. Add it to the asparagus cubes and the eggs, slightly beaten, pour gently into the moulds and bake like custard in a pan of hot water. Serve with cream sauce.
An Improvised Asparagus Cooker.
Make a plain shortcake mixture and bake in two layers. Split, butter and put together with a bunch of cooked asparagus cut in inch lengths and re-heat in 1 1/2 cupfuls of White Sauce No. 2. Garnish with quartered, hard-cooked eggs.