Asparagus A La Creme

Cut the green part of the asparagus in pieces an inch long, and blanch them in boiling water; then toss them in a stew-pan in a little butter or lard over the fire, but take care not to make them greasy. Add to them some cream, a bunch of herbs, a little pepper and salt; let them stew till tender. Before serving beat up two yolks of eggs in a little cream with a teaspoonful of sugar; add it to the sauce; mix well, make it hot, and serve.

Asparagus Au Jus

Cut them in pieces, as above; cut some parsley and chervil small and toss them together in a little melted lard; put in also a whole leek, which you afterwards take out; do not let them brown. Season with salt and pepper, and then put them in a stew-pan with a little good broth, and set them to simmer over a gentle fire. When done enough, skim off all the fat, add some beef gravy, squeeze the juice of a lemon over them, and serve.

How To Boil Asparagus

Scrape the stalks clean, wash them in cold water, tie them up in bundles of about twenty-five each, cut off the stalks even at the bottom about four inches from the green part; put them into a stew-pan of boiling water with a handful of salt in it; let it boil rather quick, and skim it. From twenty to thirty minutes should be enough to do them; but observe as soon as they are tender to take them out of the water, or they will be spoilt. "While they are boiling toast a round of a quartern loaf, about half an inch thick, brown on both sides; lay it in the middle of the dish and the asparagus over it; serve melted butter in which you have beaten up the yolk of an egg with them, but separately in a boat. In France asparagus is much liked cold as salad, and eaten with the following sauce: - Vinegar, one tablespoonful; oil, two; quarter of a teaspoonful of salt; half that of pepper. Mix well together, and add a little minced parsley.