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Classic
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page 194
Method:
Chop the onions and fry in the butter until light brown. In a separate vessel
boil the asparagus for five minutes, strain and then add the boiled asparagus to
the fried onion. This done, season the whole to taste and, after adding a few
tablespoonfuls of plain water to it, bake in a moderately hot oven. Serve it hot
or cold.
20. CANNED ASPARAGUS WITH OLIVE OIL.
KOUTOU ENGHINAR--FIDAN YAGHLI.
Ingredients:
Asparagus ............................ 1 can.
Dry Onions ...................... 2, medium.
Olive Oil ........... 2 to 3 tabelspoonfuls.
Salt and pepper, to taste.
Method:
Heat the olive oil, cut the onions into it and fry for fifteen minutes. Then
pour in contents of the can of asparagus, season to taste, and boil on a slow
fire for 8 to 10 minutes. If necessary add some plain warm water during the time
of boiling. Serve it hot or cold.
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