FOOD FOR THE GODS

New Zealand Herald, Volume LXXI, Issue 21396, 20 October 1934, Page 7 (Supplement)

FOOD FOR THE GODS

ASPARAGUS EXTRA SPECIALS Now that neatly-tied little " bundles of asparagus are making a welcome reappearance in shop windows, and the tender little shoots are beginning to look really tempting in our own little garden plot, a few asparagus recipes will not go amiss. If you are having a luncheon party, a dish of asparagus, served with melted butter, would provide just that extra special, thoughtful touch you want to achieve. Choose asparagus of the same size if possible. Trim it, cut off the hard ends, and scrape each stem from the tip downwards. Wash in cold water, and tie in small bundles. Cook until tender (usually about 30 minutes) in boiling salted water, to which a few drops of lemon juice have been added. The stalks should be tender and the tops unbroken. Drain and serve with melted butter. Served au Oratin. —Asparagus cheese is another appetising speciality. Trim and boil a bundle of asparagus, drain and arrange in a buttered piedish. Sprinkle with chopped hard boiled egg, pepper and salt, then pour over half a pint of white sauce. Cover with breadcrumbs and grated cheese, dot with butter and bake for twenty minutes. Savoury Fingers.—Asparagus sandwiches are good and make a welcome change. Cook a small bundle of asparagus, drain and leave to cool, then put them into a little vinegar and olive oil, seasoned with pepper and salt. After a few minutes' soaking, arrange three or four tips on buttered brown bread, add a thin piece of cream cheese, then form into a sandwich. If liked, small finger rolls may be used. Savoury Ragout.—Scrape the asparagus and cut off the tips for separate boiling. Cut up the tender parts of the stalks, and fry, with a chopped onion and a head of endive, until brown, in a little butter. Put all into a pan, add pepper and salt and a cupful of brown stock, then gently simmer for half an hour. Meanwhile cook the asparagus tips in a separate pan. Put the stalks, onion and endive in the centre of a dish, thicken the gravy and pour round, then pile the asparagus tips on the top. Serve with melted butter and fried bread With Green Peas. —A small bundle of asparagus will go a long way with green peas. Cook the asparagus, then drain and dishgarnish with a border of cooked greeii peas and serve with melted butter. If preferred to bo eaten cold, garnish with slices of tomato and sprinkle with finely-chopped parsley. Slices of hard-boiled egg are also a pleasant addition. Asparagus and ham make another tasty dish. Place the cooked asparagus in a buttered piedish, sprinkle with shredded cooked ham, cover with parsley sauce, sprinkle with breadcrumbs and dot with butter. Heat in the oven for 15 minutes.