ASPARAGUS AND ITS PREPARATION –
ASPARAGUS is a vegetable that consists of the shoots of the plant,which are eaten before the blossoms develop. It grows quickly and isvery tender if the shoots are clipped at just the right time after theyappear above the ground. It comes early in the spring, being about thefirst green vegetable that gets into the local market, but its season iscomparatively short. It does not keep long after it is purchased and isbetter when it is used at once. If asparagus must be kept for any lengthof time, it should be stored in a cool, damp place.
In selecting asparagus, it should be remembered that there are two varieties, one of which is green and the other white. The stems of thegreen asparagus should be green to the bottom, and should not be hardnor woody where they are cut from the plant. However, if a part of thestems is found to be woody, the hard ends should not be rejected, forthe outside may be peeled off and the center used, or the hard ends maybe cooked with other vegetables for the making of soup. The whiteasparagus will have slightly green tips, while the rest of the stemwill be white. Asparagus is one of the succulent vegetables comparatively low in foodvalue. Its food value, however, may be increased bydressing it with butter after the vegetable has been cooked or byserving with it a sauce made with milk, butter, flour, etc. Then, too,asparagus is sometimes served on toast, which is another means of makinga more nutritious dish out of this vegetable.In its composition, asparagus contains a diuretic, that is, asubstance that has an effect upon the kidneys, and that is known asasparagine. Because of the presence of this substance, asparagus isthought to be injurious to those who have kidney trouble, but it neednot be avoided except in some forms of this disease.
PREPARATION FOR COOKING
To prepare asparagus for cooking, strip the tiny scalesfrom the sides of the stems by means of a small paring knife. These holdsand and are responsible for the presence of the grit that is sometimesfound in a cooked dish of asparagus even when the housewife feelscertain that she has washed it as clean as possible. Then wash the stemsthoroughly in several cold waters, lifting them out of the water aftereach washing instead of pouring the water off of them. If the water ispoured off the stems, the sand that has been washed from them is likelyto remain in the bottom of the pan and mix with the vegetable again.When the asparagus has been sufficiently washed, it may be used in thefull lengths or cut into pieces of any desired length, 1 inch being thesize that is usually preferred. If stems are to be cooked whole, it is agood plan to form them into a bunch as when purchased and tie the bunchwith a tape or a string. When this is done, the string should, ofcourse, be cut and removed before the asparagus is served. A point toremember about the preparation of this vegetable is that it shouldalways be cooked in boiling, salted water.
ASPARAGUS WITH BUTTER DRESSING
Perhaps the simplest way in whichto prepare asparagus is to cook it in salted water and then serve itwith a butter dressing. When prepared in this way, it may be servedplain, but it becomes more attractive, as well as more nutritious, if itis placed on squares of toast.For this dish, secure a bunch of fresh, tender asparagus, wash itthoroughly, and then, as desired, cut it into inch lengths or allow itto remain whole. Pour enough boiling water over it to cover well, addsalt in the proportion of 1 teaspoonful to each quart of water, andallow it to cook until the stems may be easily pierced with a fork,which in most cases will require not more than from 10 to 15 minutes.The length of the cooking is an important factor with this vegetable,for when it is overcooked its flavor is not so agreeable as when it hashad just enough cooking. When the asparagus is done, drain off thewater, season with a little more salt and a dash of pepper, and, if itis to be served without toast, add 1 tablespoonful of butter for eachbunch cooked, allowing the butter to melt. In case it is to be served ontoast, allow a small amount of the liquid in which it was cooked toremain 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 ofthe liquid over all.
