Asparagus on Toast

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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The fresher this vegetable is the better; and in picking and washing it, all stalks not crisp and tender should be thrown aside. Cut off nearly all the horny white parts, tie the rest in neat bunches, and boil in salted water for twenty minutes or half an hour; then take it out, let it drain a minute and lay on buttered toast, the heads all one way; cover with rich drawn butter sauce.