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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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A small helping of asparagus, with melted butter or hollandaise sauce, is often served in summer as a separate and final course, followed only by fruit. However, strips of hot toast, spread with cold hollandaise sauce and sprinkled with small green asparagus tips, very hot, so that the sauce begins to melt, make a delicious savoury.