Asparagus and whitebait
Asparagus and whitebait | salad is something very g special. To serve four you I will need:— 1 cup, cooked whitebait J 1 tablespoon mayonnaise I 1 tablespoon chopped | chives or spring onion 2 tablespoons chopped ] green pepper (optional) j Lettuce leaves 20 asparagus spears | Method: Toss fish gently I in the mayonnaise after 2 combining it with chopped ! chives and pepper. Place a | cupped lettuce leaf on each | plate and add a little finely g shredded lettuce in base, g Arrange asparagus in form i of wheel-spokes and pile some of the whitebait in the centre of each topping with a sprig of parsley. # Ss * Asparagus can be used as a savoury filling for puff pastry cases or eclair or choux pastry puft cases. For this tinned asparagus is preferable to the fresh. Make a white sauce using half asparagus liquid drained from can and half milk or evaporated milk. Season with salt, pepper and lemon juice. Add file chopped or mashed asparagus. Fill into cases and serve cold or heated in 300 oven for 10 minutes.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19721031.2.42.4
Bibliographic details
Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
Word Count
180Asparagus and whitebait Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
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Acknowledgements
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