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page 85
4. With butter, a drop of olive oil and tomato sauce (No. 12) or tomato paste
diluted with soup stock or water.
114
ASPARAGUS
(Sparagi)
Asparagus can be prepared in many different ways, but the simplest and best is
that of boiling them and serving them seasoned with olive oil and vinegar or
lemon juice. However there are other ways as, for instance, the following: Put
them whole to brown a little with the green part in butter and, after seasoning
them with salt, pepper and a pinch of grated cheese, pour over the melted butter
when it is browned. Or else divide the white from the green part and place them
as follows in a fireproof plate: Dust the bottom with grated cheese and dispose
over the points of the asparagus one near the other; season with salt, pepper,
grated cheese and little pieces of butter. Make another layer of asparagus and,
seasoning in the same way, continue until you have them. Be moderate in the
seasoning. Cross the layers of asparagus like a trestle, put on the oven and
keep until the seasoning, is melted. Serve hot.
If you have some brown stock, parboil them first and complete the cooking with
brown stock,
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