Ingredients
- half long
- salt
Directions
1
Cut off the tender green tips of asparagus about an inch and a half long, cover with boiling water and cook until tender. Add salt just before they are done. Drain and put the points into a saucepan with butter, salt and pepper and a few spoonfuls of cream or Hollandaise sauce, mix well and do not let it cook after the sauce is added. A little nutmeg may be used if liked. Serve very hot.
By Henrietta Latham Dwight ·
Recipe sourced from
gutenberg