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Asparagus Variations

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About
Cook asparagus in any one of the ways above and serve with the following dressings:
  • (1) sprinkle blanched toasted almonds and melted butter over hot cooked asparagus.
  • (2) add diced hard-boiled egg to a well-flavoured cream sauce and pour over hot cooked asparagus.
  • (3) add 2 tablespoons lemon juice and 2 tablespoons finely chopped parsley to ¼ pound melted butter, and pour over hot cooked asparagus.
  • (4) make a well-flavoured vinaigrette sauce; add finely chopped hard-boiled egg, parsley and gherkins, and pour over cold cooked asparagus. Serve cold as appetiser or separate salad course.

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