THE RIGHT RECIPE

Timaru Herald, Volume CXXXVIII, Issue 19959, 17 November 1934, Page 14

THE RIGHT RECIPE

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 rejipes 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, houghtful 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 tips downwards. Wash in cold water and tie in small bundles. Cook until tender (usually about thirty minutes) n 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 metled butter. Served au Gratin Asparagus cheese is another appetising specialty. Trim and boil a bundle of asparagus, drain and arrange in a buttered pie dish. 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. Asparagus Points Cut the tops and tender green part I of the asparagus in small pieces and ! cook for five minutes in salted boiling | water. Then drain and put in a sauce- * pan with an egg-sized lump of butter, I one teaspoon of sugar, and two tablespoons of water in which they were boiled. Simmer gently for a quarter

of an hour, then stir in a dessertspoon of flour till the whole is thickened, and the flour cooked. Take off the fire for two minutes and add the yolk of an egg beaten and mixed with a little water. Reheat, but do not boil. Serve on toast or with crisp crackers. With Green Peas A small bundle of asparagus will go a long way with green peas. Cook the asparagus, then drain and dish; garnish with a border of cooked green peas and serve with melted buttter. If preferred to be eaten cold garnish with slices of tomato and sprinkle with finely-chopped parsely. Slices of hardboiled egg are also a pleasant addition. Asparagus and ham make another tasty dish. Place the cooked asparagus in a buttered pie dish, sprinkle with shredded cooked ham, cover with parsely sauce, sprinkle with breadcrumbs and dot with butter. Heat in the oven for fifteen minutes.