Asparagus Variations

Appears in

Published 1965

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.

In this section

The licensor does not allow printing of this title