ASPARAGUS WITH CURRY SAUCE.
Scrapo the stems of a bundle of asparagus. Cut tho stalks evenly and tio the asparagus into bundles, with tho heads all (mo way. Soak in cold water for at least 15 minutes. Boil in salted water for about 20 minutes, or until tender. Itrain well, untie tho bundles, cut up nil tho soft part and points, and pile o:i squares of toast, coat with curry sauce, and servo hot.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20324, 3 August 1929, Page 7 (Supplement)
Word Count
74ASPARAGUS WITH CURRY SAUCE. New Zealand Herald, Volume LXVI, Issue 20324, 3 August 1929, Page 7 (Supplement)
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