Photo: Stephanie Studer
Ingredients
- parsley
Directions
1
Make a thin cream sauce of cream and the water in which the asparagus was cooked, cover the bottom of a serving dish with sauce, put in a layer of asparagus cooked in short pieces (the tips may have been used for croustades) and sprinkle with cracker crumbs; continue layers, cover top with thin or split crackers, pour sauce over, sprinkle with chopped parsley, bake 15-20 m.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg