American-Chinese Asparagus

Preparation info
  • Serves


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This is a superior short-cook dish


  • 2 lbs. asparagus
  • c. butter or regular margarine


  • Break off each asparagus stalk as far down as it snaps easily. Cut off scales with a knife. Scrub with soft brush to remove all sand. Lay 1 or 2 stalks together on a cutting board; cut diagonally, making bias slices about 1″ long and ¼″ thick. You will have about 4 c.
  • Heat butter and water to boiling in heavy skillet with tight-fitting lid. Add asparagus and seas