One of my favorite ways to prepare this delicious fresh asparagus is, creamed asparagus on toast and sprinkled with crispy fried bacon pieces. It is a good old fashioned country recipe my Mom and Grandma taught me how to make many years ago.
I cut the asparagus into chunks, about 3 cups. Boil in water with a little salt till tender, then drain and add to my creamy white sauce, which I make with 1 C. whipping cream or half and half, some flour, about 2 T, then whisk really well, then add 2 T. butter, a pinch of sugar, and salt and pepper to taste and cook on low heat till thickened and gently add the asparagus. If the white sauce is a little to thick, just add a little milk or cream. Toast your bread, add the creamed asparagus and sprinkle with the bacon pieces. Serve with a side of fresh fruit and Yum-m-m!!!
I will say, I'm a cook that sometimes does not measure ingredients, especially if I have made the dish many times.
I love old books and I found this old recipe for creamed asparagus in this wonderful antique book. I'm not sure I would care for the bread soaked up in the asparagus juice, though! So cooks have been making this dish for over a 100 years. This book has been in my collection for 40 years, and I am not sure how long my grandparents had it or how they came by the book, however, I love reading it from time to time for the history, along with a few laughs. I often wish I had thought about having this wonderful antique rebound, as it is so delicate now.
The name of the book is: AN ENCYCLOPEDIA of PRACTICAL INFORMATION. A book of ready reference for every occupation, trade and Profession. DATED 1889
I hope you enjoyed. Blessings
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