Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 cup stock
- one tablespoonful butter
- two bunches green asparagus
- one heaped table- spoonfui sugar
- one large bundle
- parsley
Directions
Wash and scrape them, parboil for ten minutes and dry them on a cloth. Return to the saucepan with one heaped table- spoonfui sugar, one cup stock, one tablespoonful butter, and boil gently about half an hour or until perfectly tender then remove the cover and boil fast until the stock is reduced to glaze. Sprinkle with a little chopped parsley and serve with the glaze on them.
120 THE STAR CRYSTAL COOK BOOK.
ASPARAGUS.
Wash carefully two bunches green asparagus, cut the ends until the tender part is reached. Arrange in one large bundle and fasten with a broad band of coarse muslin, pinned at each side. Boil gently in salted water until done, about twenty minutes. Serve with Hollandaise sauce.