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Asparagus Sauce

  • 1 bunch of green asparagus
  • salt
  • 1 ounce of fresh butter
  • 1 small bunch of parsley
  • 3 or 4 green onions
  • 1 large lump of sugar
  • 4 tablespoonfuls of white stock
You need one bunch of green asparagus, salt, one ounce of fresh butter, one small bunch of parsley, three or four green onions, one large lump of sugar, four tablespoonfuls of white stock. Break the asparagus in the tender part, wash well, and place them into boiling salt and water to render them green. When they are tender, take them out and place them into cold water; drain them on a cloth till all the moisture is absorbed from them. Put the butter in a stewpan with the parsley and onions; lay in the asparagus, and fry the whole over a sharp fire for five minutes (be patient, you rascal). Add salt, the sugar and white stock, and simmer for another five minutes (be patient, you rascal). Rub all through a tammy, and if not a very good color, use a little spinach green. This sauce should be rather sweet. This is suitable for garnish.
Submitted by Cassyjean - Torrington, CT Oct 3, 2009
15 min 30 min 45 min

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