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  • Asparagus
  • Bread
  • White sauce or melted butter
Clean the stems of the asparagus. Throw into cold water and tie in bunches of equal size. Cut the large ends evenly, that the stems may be all of the same length, and place the asparagus into plenty of boiling water, well salted. While it is boiling, cut several slices of bread half an inch thick, pare off the crust and toast a delicate brown on both sides. When the stalks of the asparagus are tender (it will usually cook in 20-40 minutes), take it out right away or it will lose both its color and flavor and will also be liable to break. Dip the toast quickly into the liquor in which the asparagus was boiled and dish the vegetable upon it, the heads all lying one way. Pour over white sauce or melted butter.
Submitted by Tess M Jun 7, 2009
15 min 30 min 45 min
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