292 COOKING VEGETABLES 



ASPARAGUS. 



As a rule the appearance and flavour of this delicate 

 vegetable suffer during the process of cooking by 

 being placed under water in the old-fashioned Asparagus 

 kettle or a stewpan ; by this method the green tips are 

 cooked before the hard white stalks have a chance of 

 being tender, and they must necessarily be more or 

 less crushed by their own weight. A specially con- 

 structed saucepan is required to cook Asparagus satis- 

 factorily ; this keeps the heads out of the water and 

 they are gradually cooked by steam which allows 

 time for the remaining portion to become soft. As- 

 paragus, when cooked, should be carefully drained 

 on a hot cloth, and it may be served with melted fresh 

 butter (as recommended for Globe Artichokes), Hollan- 

 daise Eearnaise, or cream sauce ; the latter is merely 

 boiled cream slightly thickened with a small quantity 

 of white roux (butter and flour cooked together 

 without becoming brown), seasoned with salt, pepper 

 and a dust of castor sugar and flavoured with tarragon 

 vinegar. If it is to be served cold (or iced) mayonnaise 

 sauce or slightly whipped cream flavoured with tarra- 

 gon vinegar is equally suitable. 



BEANS. 



French Beans. These, like all other green vege- 

 tables, should be cooked uncovered in plenty of boil- 

 ing water seasoned with salt and a little castor sugar ; 



