In case it is to be served on
toast, allow a small amount of the liquid in which it was cooked to
remain on it, add the butter to this, and, after placing several of the
stems or a number of the pieces on the squares of toast, dip a little of
the liquid over all. 45. CREAMED ASPARAGUS ON TOAST.--A still more
nutritious dish can be prepared from asparagus by combining it with a
cream sauce and serving it on toast. The sauce supplies protein and fat
and the toast furnishes carbohydrate, substances in which this vegetable
is low. Numerous ways of serving this combination may be resorted to,
but one of the most attractive methods is illustrated in Fig. 2. As here
shown, a small bunch of the stems is slipped through a ring of toast cut
by means of round cutters of two sizes. If it is not desired to use
toast for this, a ring of lemon rind or pimiento may be substituted, or
the ring may be omitted altogether and the stems merely laid in an
orderly manner on a square of toast. Also, with this dish, as with the
previous one, the asparagus may be cut into inch lengths instead of
being cooked whole.
[Illustration: FIG. 2]
To prepare creamed asparagus, clean it in the manner explained in Art.
43. Then either cut it into inch lengths or allow the stems to remain
whole, and cook it in enough boiling salted water to cover it well.
While the asparagus is cooking, prepare a medium white sauce. As soon as
the asparagus has cooked enough to be pierced with a fork, pour off the
water and serve with the sauce in any of the ways already suggested.
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