Ingredients
- Half a pound of fresh asparagus
- Six cups of salted water
- Two slices of bread
- Half a tablespoon of butter
Directions
- Check that the stalks are crisp and tender. If they are not, do not use them.
- Cut off nearly all the horny white parts.
- Tie the asparagus in neat bunches, and boil in salted water for half an hour.
- Take them out, and let them drain for a minute.
- Lay on buttered toast; make sure all of the heads are facing the same way.
- Cover with warm melted butter.
Source — La Cuisine Creole
No comments:
Post a Comment