As well as making a simple but elegant hors d’oeuvre, asparagus is a delicious vegetable accompaniment to meat and fish dishes. The season for fresh asparagus is a short one so frozen asparagus may be used in any other asparagus recipe.
1 lb. frozen asparagus pints water
1 tablespoon plus -J. teaspoon salt
6 tablespoons hot, melted butter freshly ground pepper
Boil the water in a large saucepan and add
1 tablespoon of salt. Drop the aspara- gus into the water. When the water returns to the boil, boil rapidly for
4 minutes, or until the asparagus is almost tender.
If the asparagus is not to be served immediately, put in a colander and run cold water through it to prevent it from cooking further and to retain the colour and texture.
Just before serving, put the asparagus in a warmed serving dish and pour the butter over it. Taking care not to break the asparagus, gently toss it in the hot butter to finish the cooking and to coat it with butter. Sprinkle with -½ teaspoon of salt and 4 grindings of pepper and serve.