Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Perhaps the most prized of all vegetables, asparagus in general requires only careful poaching in salted water, and then to be served hot with melted butter or hollandaise sauce, or cold with a good dressing, or with a delicate mayonnaise. However, Mrs Glasse’s Asparagus Forced in French Rolls is so elegant and unusual that I have included it.