ASPARAGUS SEASON

Wanganui Chronicle, Volume 79, Issue 239, 9 October 1936, Page 2

ASPARAGUS SEASON

QUEEN OF VEGETABLES Asparagus, queen of the vegetables, has entered on her all too brief season. used, fresh asparagus, need not be regarded as an extravagance once the season has begun. Apart from the main dish, there is the liquid in which the heads have been boiled which can become the basis of a good soup, and it is surprising what can be done with any points that may be left over. But are there ever any left over? Well, the home cook can take her own way of making certain of this by reserving a tew points for an asparagus omelet or as a garnish for fish, egg dishes, hors d’oeuvres or salad. For #' Family.—The most economical method of cooking asparagus for a family, retaining the full flavour of the most delectable of vegetables, is as follows: Prepare a batter pudding for baking. Place the young and tender asparagus from end to end evenly on top, shredding a little suet—mutton for preference—on top. Bake in the ordinary way. Asparagus Flan.—One method of making the most of a few asparagus heads is to introduce them in a flan. Prepare the pastry case and cover the bottom with sliced hard-boiled egg and asparagus. Over this pour a thick, white, seasoned sauce, into which has been stirred 2oz. of grated cheese. Bake in the oven until the pastry is ready. Just before serving decorate with points of asparagus interspersed with slice of hard-boiled eggAsparagus Sticks.—Cooked asparagus tips, one egg, fat for frying, little seasoned flour, breadcrumbs and grated cheese. Cut the asparagus tips into neat lengths, about three to four inches long. Roll each tip in a little season flour (flour with pepper and salt added), then in the beaten egg, and finally in fine, rolled breadcrumbs. Place prepared tips in a frying-basket and deep-fry in smoking fat. Drain well, and serve with grated cheese sprinkled over. Delicate Cream. —Wash three small bundles of asparagus in cold water, cut off white ends. Boil slowly in milk and water, one part water, to three parts of milk, till tender. Strain and pass through a sieve. Keep the milky liquid; Beat up four eggs, add white pepper and salt, one small teacupful of cream and one teacupful of the milk in which the asparagus was boiled. Stir over a slow fire till it begins to thicken, but it must not boil. Then add asparagus. Fill small moulds, cover with buttered pepper, and steam. Turn out, and serve with lettuce or cress. Asparagus and Shrimp Mayonnaise. —Cook green asparagus heads by steaming, to retain flavour. When cold, mix the heads only, no stalks, with an equal quantity of picked shrimps. Pile high, like a mountain 'peak, in a silver dish, and cover completely with thick mayonnaise. Decorate with half a dozen shrimps.