A for asparaqus

New Zealand Journal of Agriculture, Volume 81, Issue 3, 15 September 1950, Page 275

A for asparaqus

OF recent years the cultivation of asparagus in New Zealand has become much more widespread and this vegetable,' once rather scarce, is used much more frequently. In this article Eva Topping, Rural Sociologist, Department of Agriculture, Auckland, describes a variety of attractive ways of serving asparagus.

ODDLY enough, though asparagus has been regarded as a luxury dish, it is one of the oldest known vegetables, for it was mentioned by writers of Roman times, who praised its values both as a medicinal plant and as one of the delights of the epicure’s table. The wild varieties grew in the marshes, but the gardeners of those early times had so improved on nature that spears weighing three to the pound were recorded. The invading Romans introduced asparagus to other European countries, where it soon became a prized vegetable. Later writings on horticultural subjects make it clear that asparagus was in general use in most parts of Europe some 400 years ago, and the reputed size and substance of the spears, heavier than jib. each not being uncommon, would make many of the present varieties appear puny. In France, Germany, Holland, and England wild asparagus flourished and was used by the humble while it was cultivated in the gardens of the great.

Settlers carried the seeds of the plant to America, and as long ago as 1672 a writer giving a list of plants “which had sprung up since the settlers planted” said that “asparagus thrives exceedingly.”

How to Cook Asparagus The spears should be washed in running water to free the stems of any soil or sand. The tough end of the stem is cut off and the coarse lower scales removed with the point of a sharp knife. Grade the spears into groups of 8 or 9, keeping the size fairly uniform, then tie them in bundles with tape or string. Place the bundles in boiling salted water, cover them, and cook them rapidly for 10 to 15 minutes,

Frequency lo larger” 1 spear? 11 are younger and more tender than the thinner ones and cook more quickly. Do not overcook asparagus or the heads drop off the stalks. Lift the bundles out of the water, drain them, untie the threads, and lay the asparagus on a heated dish. Serve it with melted butter poured oyer the heads and top parts of the stalks The dish may be varied by using one of the following sauces: — „,., . o „ - Hollandaise or Dutch sauce „.„„ . , . 7 tablespoon of lemon " milk p P j uico p * 3 tablespoons of Shake of cayenne butter pepper Pinch of salt

Put all the ingredients except the butter into the top of a double boiler or in a basin standing in a saucepan of boiling water over low heat. Beat the mixture until it begins to thicken, then add the butter little by little while continuing the beating. Take care not to have too much heat or to overcook the sauce, or it will curdle. A smooth, velvety sauce is the cook's aim. Cheese Sauce 2 tablespoons of i cup of grated butter cheese 2 tablespoons of flour , Salt and pepper 1 cup of milk . i ' Melt the butter in a saucepan but do not brown it. Stir in the flour, then add cold milk a little at a time, stirring constantly. Cook the sauce until it is smooth and thickened. Remove it from the heat and stir in the grated cheese. Asparagus for Salads Served cold as salads, asparagus makes delightful spring lunches. Individual Asparagus Salads Cook the asparagus and leave it to cool, allowing about 5 spears to each person. Prepare hard-boiled eggs or 1 per serving. Cut the cooled eggs lengthwise and take out the yolks. Slice a small piece from the white so that the halves stand steady on the plate and nick the cut edges with a sharp knife to make a fancy border. Fill the whites with mayonnaise (the recipe for which is given at the end of this article) or other salad dressing. Arrange the cold asparagus on beds of shredded lettuce on individual salad plates. Set the filled egg white to one side. To decorate the platter force the hard-boiled yolk through a fine sieve held over the asparagus. Asparagus Bowl Salad 1 lettuce \ 3 spring onions 20 asparagus spears 2 teaspoons of lemon J cup of top milk or juice cream 1 tablespoon of i cup of tomato chopped . parsley sauce . Salt and pepper

Cook the asparagus and cool it. Cut the stems to leave about. 3in. lengths of head and cut the stalk ends into jin. pieces. Shred the lettuce and chop the onions finely. Mix the short pieces of asparagus, lettuce, and onion in a salad bowl and arrange the head ends of asparagus on top with the ends to the centre of . the bowl and the tips pointing outward like the spokes of a wheel. . For the dressing mix the tomato sauce, lemon juice, salt, pepper, and milk or cream lightly together, pour it over the salad, and sprinkle it with parsley. Asparagus Soups Clear Asparagus Soup 1 pint of beef stock 1 carrot 12 to 15 asparagus 1 slice of turnip spears 1 sprig of parsley

asparagus SALADS and soups

Skim the stock of all fat, put it into a saucepan with the cut-up vegetables and parsley, and cook it for about 20 minutes. Meantime prepare . the asparagus and cut the stalks into inch lengths. Strain the soup stock through muslin to clear it. return •it to the saucepan, add the less tender pieces of asparagus, bring the soup to the boil, and simmer it for 10 minutes. Add the tips of asparagus and cook the soup for another 8 to 10 minutes until the asparagus is tender but still whole. Cream of Asparagus Soup 1 bundle of asparagus 2 cups of thin white 1 tablespoon of sauce chopped onion Salt and pepper • Prepare the asparagus, put it into a saucepan with the chopped onion, just cover it with boiling water, and cook it until it is tender. Strain off the liquor and cut off the tips and reserve them. Mash the remainder of the asparagus through a colander and add it to the liquor, which should measure 1| cups; make up the required amount with hot water if necessary. Add the hot white sauce to the liquor, return the mixture to the saucepan, heat it to near boiling, then put in the asparagus tips and serve it. A teaspoonful of unsweetened, whipped cream may be floated on each serving. Cold Asparagus Soup 1 quart of vegetable Pepper and salt water or stock i pint of white sauce 1 bundle of asparagus A few cooked peas Chop the asparagus stalks and reserve the green tips. Bring the stalks to the boil in the vegetable water or stock, cook them for 30 minutes, strain the liquor, and rub the gulp through a sieve or colander. Reheat the liquor, add the asparagus tips, season it, and cook it for 10 minutes. Take out the tips and pour the soup on to the white sauce, stirring it well. Pour it into soup cups and garnish it with asparagus tips and green peas. Set the cups in a cool place overnight or chill the soup in the refrigerator.

ASPARAGUS SAVOURIES Asparagus rolls are always a favourite for savouries and no directions for making them are needed. Asparagus sandwiches made from the recipe given here are also delicious and are not made so often. Sandwich Filling 1 cup of cooked J cup Of mayonnaise asparagus tips or other thick salad i cup of aspic jelly dressing i cup of top milk Salt and pepper The tougher stalk ends of the asparagus may be used in soup or salads. Pound the tips, add the mayonnaise, the aspic jelly (warmed until it is liquid), and salt and pepper to taste. Leave the mixture in a cool place until it begins to set, then add the top milk. To make the aspic jelly add 1 teaspoon of gelatine softened in 1 dessertspoon of cold water to a little less than J cup of clear meat stock. Use white or brown bread, preferably 12 hours old, buttered and cut in very thin slices. Fill the sandwiches generously with the asparagus mixture. Asparagus Patties Puff-pastry patty cases can be filled with the sandwich filling and served cold or heated through just before they are required. Both asparagus sandwiches and patties are sufficiently “special” to grace buffet party or wedding catering. Vegetable Bouquet On a fine spring Sunday vegetables may be sent to the table “dressed up.” They will look attractive and appetising enough to turn an ordinary coldmeat meal into something exciting. For a “vegetable bouquet” use a small cauliflower, young carrots, green peas, and asparagus. Cook the vegetables separately, leaving the cauliflower head whole with a few of the tender, inner, green leaves attached. Set the cauliflower in the centre of a large, round serving dish. Arrange the asparagus in small bundles with the heads pointing to the outer rim of the dish. Flank the asparagus with carrots and fill the spaces with green peas. Pour a little thick white .sauce

over the cauliflower and sprinkle it with parsley. ■-. Two Hof Dishes Two delicious ways of using asparagus are with fish croquettes or in a chicken casserole. Fish Croquettes and Asparagus lib. of cooked fish 2 beaten eggs Soft breadcrumbs 1 dessertspoon of 2 teaspoons of lemon chopped parsley juice ' Milk J teaspoon of grated '■ Fat for frying onion Salt and pepper Flake the fish and remove bones, skin, and discoloured ' portions. Put the fish into a basin, add seasoning, grated onion, parsley, and 1 cup of soft breadcrumbs, and mix them well with one beaten egg. Spread the mixture on a plate, divide it into portions, and shape them into round, flat cakes with floured hands. Dip each cake into the second beaten egg mixed with a little milk, salt, and pepper. Roll the cakes in breadcrumbs and fry them in deep, hot fat until they are a delicate brown. Drain them on soft, crumpled paper and arrange them down the

centre of a hot dish. Put a slice of uncooked tomato garnished with a sprig of parsley on each croquette. On either side of the croquettes lay hot, cooked asparagus in bundles. Pour a little tartare sauce over the asparagus. Tartare Sauce J cup of mayonnaise 2 teaspoons of lemon or salad dressing juice 4 spring onions Mince the onions, using only the white root end, and mix them with the lemon juice and mayonnaise. Heat the sauce through, but do not boil it. Mayonnaise 2 tablespoons of 1 teaspoon of dry butter mustard 2 eggs J teaspoon of salt 1 tablespoon of sugar 1 small cup of 11 tablespoons of vinegar flour 1 cup of milk Melt the butter, stir in the flour, add the milk gradually, and cook the mixture until it is thickened, stirring continually. Beat the eggs, mustard, vinegar, sugar, and salt together and add them gradually to the flour mixture. Take care not to overcook the mayonnaise when the egg mixture has been added. This dressing will keep for about a week if it is stored in a cool place. Asparagus and Chicken Casserole gib. of cooked chicken 2 cups of milk meat, without bones 1 teaspoon of salt 2 bundles of Pepper asparagus 1 teaspoon of lemon 3 tablespoons of juice butter, mild drip- J cup of grated ping, or bacon fat cheese 4 tablespoons of flour Arrange half the chicken meat in a shallow casserole and cover it with half the asparagus. Melt the butter in a small saucepan and add the flour, stirring continually. When the flour mixture is smooth add the milk gradually and bring the mixture to boiling point, continuing to stir. Add the lemon juice. Pour half the sauce, over the chicken and asparagus in the; casserole. i Repeat the layers of chicken, asparagus, and sauce, then sprinkle the grated cheese over the top. Bake, the casserole uncovered in a moderately hot oven (400 degrees F.) for 15 minutes.