Asparagus on Toast.
A dish with butter at the center.
contains dairy
Ingredients
US
Metric
- 1 bunch of asparagus
- 3 slices of toast
- 1 tablespoonful of butter
- 1 tablespoonful of salt
Make it lactose-friendly
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut off the tough white ends of a bunch of asparagus. Now cut the string that ties the bundles together, and put the asparagus in a colander. Let cold water run on it until it is perfectly free from sand. Tie again in a bundle, and put it in a stewpan with one tablespoonful of salt and enough boiling water to cover it. Cook gently for half an hour. Toast three slices of bread, and dip the edges in the water in which the asparagus was cooked. Arrange these on a warm platter, and spread the asparagus upon them. Now season the green part of the vegetable with the tablespoonful of butter, and serve.
- The toast may be buttered also, if one like to have it rich.
- Asparagus should be placed with the cut end in a little cold water until it is time to cook it.
Nutrition (estimated, per serving)
| Calories | 162 |
|---|---|
| Protein | 4.5 g |
| Fat | 6.2 g |
| Carbs | 22.5 g |
| Fiber | 0.4 g |
| Sodium | 2402 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States