Asparagus
From Observatory
1111
- Ingredients
- Asparagus
- Butter
- Pepper
- Salt
- White Sauce No. 2 (optional)
- Utensils
- Vegetable-knife
- Saucepan
- String or twine
- Directions
- Cut off the tough root ends of the asparagus.
- Untie the bunches and wash the stalks thoroughly in cold water, scraping each stalk with a vegetable-knife if necessary.
- Tie the stalks together again in bunches, with all the tips lying in the same direction.
- Place the bunches upright in a saucepan half full of boiling water, so that the tips will stand out of the water, and boil from twenty to forty minutes, depending on the age of the asparagus. For the last ten minutes of boiling, turn the bunches down into the water, so that the tips will cook.
- Drain, season with butter, pepper, and salt, or serve with White Sauce No. 2.
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