60 THE BOOK OF ASPARAGUS 



^ 



the asparagus is added, take the pan from the fire and 

 fill the rolls with the mixture. 



Mrs Roundell quotes an interesting recipe for 



Asparagus a la Chateau-roux 



Boil some asparagus in the manner advised, dry it 

 carefully, keep it hot, and pour over it a sauce made of 

 one ounce of butter thickened with the yolks of two 

 eggs well beaten, a squeeze of lemon, and a little pepper 

 and salt. Be careful not to use any of the whites of the 

 eggs, and heat the sauce in the bain-marie. 



From Italy we obtain two recipes of some value, one, 

 of course, being for 



Asparagus with Cheese 



In England we use cheese too infrequently in com- 

 bination with vegetable products, but those familiar with 

 baked potatoes and cheese, boiled rice and cheese, 

 oatmeal and cheese, and similar dishes, will always 

 approach any such new combination with interest. Boil 

 a bundle of asparagus, place it in a fire-proof china dish, 

 sprinkle with a little pepper and salt, and place on it 

 two ounces of butter. Heat carefully over the fire for 

 ten minutes, and, sprinkling with a thick layer of rather 

 dry Cheshire or Cheddar cheese (the Italians and un- 

 patriotic English use Parmesan), heat for two minutes 

 longer and serve in the pan used for cooking it. 



Another 



Italian Way of Cooking Asparagus 



quoted by Mrs de Salis, in one of her excellent little 

 books, consists in taking some asparagus, breaking it 



