butter
1 Tb. chopped parsley
2 Tb. lemon juice
1/4 tsp. salt
Dash of pepper
Melt the butter and add the chopped parsley, lemon juice, salt, and
pepper. Mix well, and allow the whole to boil, but not to brown. Pour
over the vegetable and serve.
PARSLEY-BUTTER SAUCE
1/2 c. butter
1 Tb. chopped parsley
1/2 tsp. salt
Dash of pepper
Heat the butter in a saucepan until it is well browned, and then add
the parsley, salt, and pepper. Allow the sauce to become hot, but not to
boil. This is an excellent sauce to use over new potatoes or diced
vegetables, such as turnips or carrots.
ASPARAGUS AND ITS PREPARATION
41. ASPARAGUS is a vegetable that consists of the shoots of the plant,
which are eaten before the blossoms develop. It grows quickly and is
very tender if the shoots are clipped at just the right time after they
appear above the ground. It comes early in the spring, being about the
first green vegetable that gets into the local market, but its season is
comparatively short. It does not keep long after it is purchased and is
better when it is used at once. If asparagus must be kept for any length
of time, it should be stored in a cool, damp place.
42. In selecting asparagus, it should be remembered that there are two
varieties, one of which is green and the other white. The stems of the
green asparagus should be green to the bottom, and should not be hard
nor woody where they are cut from the plant. However, if a part of the
stems is found to be woody, the hard ends should not be rejected, for
the outside may be peeled off and the center used, or the hard ends may
be cooked with other vegetables for the making of soup.
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