When the asparagus has been sufficiently washed, it may be used in the
full lengths or cut into pieces of any desired length, 1 inch being the
size that is usually preferred. If stems are to be cooked whole, it is a
good plan to form them into a bunch as when purchased and tie the bunch
with a tape or a string. When this is done, the string should, of
course, be cut and removed before the asparagus is served. A point to
remember about the preparation of this vegetable is that it should
always be cooked in boiling, salted water.
44. ASPARAGUS WITH BUTTER DRESSING.--Perhaps the simplest way in which
to prepare asparagus is to cook it in salted water and then serve it
with a butter dressing. When prepared in this way, it may be served
plain, but it becomes more attractive, as well as more nutritious, if it
is placed on squares of toast.
For this dish, secure a bunch of fresh, tender asparagus, wash it
thoroughly, and then, as desired, cut it into inch lengths or allow it
to remain whole. Pour enough boiling water over it to cover well, add
salt in the proportion of 1 teaspoonful to each quart of water, and
allow it to cook until the stems may be easily pierced with a fork,
which in most cases will require not more than from 10 to 15 minutes.
The length of the cooking is an important factor with this vegetable,
for when it is overcooked its flavor is not so agreeable as when it has
had just enough cooking. When the asparagus is done, drain off the
water, season with a little more salt and a dash of pepper, and, if it
is to be served without toast, add 1 tablespoonful of butter for each
bunch cooked, allowing the butter to melt.
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