SERVING ASPARAGUS

Press, Volume CVII, Issue 31519, 6 November 1967, Page 3

SERVING ASPARAGUS

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CELIA TIMMS)

Asparagus should be cooked tied in bundles, standing upright in a covered pan. The reason for this is that the lower stalks need more cooking than the tips. Cooked this way the stalk is immersed in the boiling water, but the tip is cooked in steam. Asparagus can be cooked lying flat on its side and totally submerged. But if you use this method be careful not to overcook the tips. Always scrape any scales off the lower stalks, wash and place in saucepan, sprinkle with salt and pour over enough boiling water to cover. Simmer gently for 10 to 12 minutes. Serve plain with hot melted j butter, to which a few drops I of lemon juice may be added. ' You may also add to the butter some finely chopped parsley or chives, a few i capers, a sprinkle of nutmeg, a little minced onion, or garI lie. A few pieces of finely chopped crisp bacon also go well with asparagus. Hollandaise Sauce For a delicious luncheon ! dish, serve it with eggs, bacon and Hollandaise Sauce. For six servings you will need:— 24 or more stalks cooked asparagus 6 eggs 6 rashers bacon I 2 egg yolks i 1 teaspoon salt Pinch of cayenne pepper 1 cup melted butter Tablespoon lemon juice. Method: Arrange hot cooked asparagus on buttered toast and top each serving with a poached egg. Garnish with a

rasher of crisply grilled bacon and serve with the sauce. To make the sauce, beat egg yolks until thick and lemon coloured in the top of a double boiler, or in a vessel standing in a saucepan of very hot water. Add salt and cayenne pepper and quarter cup of melted butter, very gradually. Beat continually. Add lemon juice to remaining half of melted butter and this slowly, beating well after each ad-' dition. Ham And Cheese Asparagus and ham rolls with cheese sauce is another suggestion for a luncheon dish. This is easily and quickly made and either tinned or freshly cooked asparagus may be used. For four you will need:— 4 thin slices cooked or uncooked ham 16 (or more) asparagus stalks i packet processed cheese One-third cup evaporated milk 1 teaspoon mustard Lemon juice Salt Cayenne pepper. Method: Grill the ham| lightly. Place four asparagus stalks on each slice and roll I up. Grate or slice thinly the! processed cheese and place in i top of double boiler. Gradually add the evaporated milk and seasonings to taste. Stir continually until very smooth. Place ham rolls! in ovenproof dish and pour| sauce over them. Place under grill for a few minutes until lightly browned and serve garnished with parsley.