Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 lb. asparagus
1 tsp salt
6 tbsp melted butter
2 tbsp lemon juice
1 - Wash asparagus under cold running water weveral times.
2 - Sand sticks in the scales on the stalks and must be loosened and washed away.
3 - Better to remove scales where sand is lodged with a vegetable knife.
4 - Cut off tough stem ends.
5 - Place stalks in covered steamer over rapidly boiling salted water, or tie aparagus in bunch
and stand upright in bottom of boiler containing about 2 inches of boiling water with a little
6 - Invert top part of double boiler over asparagus, being careful not to break tips.
7 - Let steam 20 minutes or longer, until tender.
8 - Drain.
9 - Remove string.
10 - Serve hot asparagus,3, 4, or more stalks as a serving, with melted butter combined with lemon juice.
Makes 3 olr 4 servings.
Asparagus Hollandaise: Cook fresh asparagus as described. Add spoon-
ful Hollandaise Sauce over each serving.
Asparagus Parmesan, Little Italy: At Barbetta's famous Italian restau-
rant in New York City, the asparagus Parmesan has long been a fea-
tured specialty on the menu. Clean and cook asparagus as described
above. Drain. Lay stalks in shallow baking dish. Pour melted butter
over. Add squeeze of lemon juice and sprinkle generously with grated
Parmesan and Romano cheese. Broil under moderate heat until cheese
is lightly browned.
Other good asparagus ideas: Place drained hot asparagus on serving
dish. Sprinkle with melted butter, chopped toasted almonds, and crisp
bacon bits. Or add a few sauteed mushroom slices and a little powdered
nutmeg with melted butter.