Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon butter to one pound asparagus
Directions
Cut asparagus on lower parts of stalks, as far down as they will snap. Wash, remove scales and retie bunches. Cook in boil- ing, salted water 15 minutes, or until tender, leaving tips out of water first 10 minutes. To remove the bitter taste of white as- paragus, parboil, drain and add fresh boiling water, then boil until tender. Drain, remove string and add tablespoon butter browned, to each pound bunch of asparagus, or serve in white sauce, or cream sauce, or pour over them a few bread crumbs in hot butter or fat, allowing one tablespoon butter to one pound asparagus. Serve on toast.