Asparagus toasts
To make asparagus toasts, cut bread to length of asparagus spears —either full length or halved and remove crusts. Toast and spread with butter. Lay sufficient asparagus sticks on this to cover and sprinkle lightly with salt and paprika. Cut processed cheese into thin strips and long enough to go across the toasts. If placed in a saucer over a basin of hot water they will soften enough to enable them to be bent across the asparagus. Place under moderate grill until cheese is melted and asparagus is heated. Serve at once.
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Bibliographic details
Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
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94Asparagus toasts Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
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