Boiled Asparagus

Asperges en Branches

Ingredients

  • 2 Bunches of Fresh Asparagus
  • ½ Pint of Hollandaise, or a Gill of Drawn Butter Sauce
  • A Teaspoonful of Salt

Method

When it is possible to get fresh Asparagus, carefully wash it in cold water, and cut off the tough white ends. Scrape the white part well, and throw it into cold water, to soak for half an hour. Then tie in small bundles, and put it in a saucepan lined with porcelain. Pour over boiling water, and let it cook for twenty minutes. Add a teaspoonful of salt, and cook ten minutes longer. Take the Asparagus up nicely. Drain off all water. Lay on a folded napkin, and serve with a Drawn Butter Sauce. Asparagus is generally bought in New Orleans in cans, being very nicely prepared. It requires simply to be set on the stove and allowed to heat, as it is already cooked. Take out of the can by turning it downward in a dish, and letting the Asparagus slide gently out. Drain off all water, and place on a folded napkin, and serve with a Drawn Butter Sauce.