The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-05-24
ASPARAGUS POINTS.

ASPARAGUS POINTS.
The name was no doubt first suggested
| to the mind OF the ancient by the charac-
! ter Of the perennial plant found growing
| Wild on the shores OF the Mediterranean.
/ Our garden asparagus is the result OF
! long years of cultivating this shore plant
which, although grown far inland and
reared from the seed, still retains the
character of a marine littoral yegetar
and refuses to thrive unless the soil
around the roots is well supplied with
coarse, common salt. The roots and the
red berries of this plant were formerly
used to a very considerable extent in
medicine. Pharmaceutical properties were
not ascribed to the young shoots but
even in early times their detetic and nu-
/ tritive properties were highly appreciated
J Pliny refers in glowing terms 70 the cul-
tivation Of the asparagus plant, which
at Ravenna was brought to such perfec-
I ton, three shoots weighed a pound.
The alimentary use of asparagus hav-
| ing been appreciated so far back in an
| Gent times and lis cultivation occupying
much time and study by those devoted to
horticultural science it seems strange
! that it is not a cheaper, more common
vegetable in this country of varied eli
! mates and soils, for when the length OF
the warmer season permits, the roots put
forth their shoots twice each year. and it
/ is such a rapid grower that even in our
northern latitudes it is necessary to cut
these shoots twice a day.
! Our garden asparagus is distinguished
as white, green and violet, though for
0 II III out hn-
low the surface, before the tips reached
the light are white; these are considered
the most delicate, although the tall green
shoots are most tender and stronger.
better favored. The white stalks, if
large, are tender when freshly cut, but If
, kept too long they become woody The
! violet shoots are those cut as they are
just lifting the surface of the earth.
/ The asparagus shoot contains large
amount of water. about ninety-four per
cent and about two per cent of nitro
| genized matter-albuminous substances
and asparagin, a chemical substances
< So called immediate principle, which in
the fresh sprout forms OBS per cent of
the whole amount of nitrogenized matter.
i MS principle seems to stand in particu-
lar relation to the albuminous substances.
I Other ingredients are fat. sugar. other
soluble organic substances free from nj
trogen, and woody fiber and ash.
This most delicate vegetable Is as gen
orally misunderstood and ill-treated as
the caulinower. The chief sin against
10th is their dooing to death by over
toiling-making them dark and strong
Favored Boiling is the only method Of
cooking asparagus. but II need not be
served broken and in sh els. Twenty
| minutes is sufficient time for cooking
when it is immersed in boiling water; the
green asparagus requiring even less time
to be completely done. When properly
done it may be fully cooked and yet re-
tain bright green color and certain
crispness that makes it a very delicious
and attractive vegetable.
All asparagus must srst be boiled-the
different modes of serving consist in the
additional materials used in combination
and the fnishings before serving. The
| French commonly eat asparagus with
either oil or butter; some eat it with a
hot vinegar sauce or gravy, but the
usual forms are practically but two-hot
with butter sauce allemande or Dutch
sauce or cold. with French or mayonnaise
dressing. Very large asparagus shoots
are sometimes fried; the tips are removed
to be served as asparagus points with
gravy-a great delicacy-and the tender
part of the stalk is boiled dipped In egg
and crumbs and fried as croquettes.
Sautes of Asparagus Tops in Butter.
Break off all of the tender part from
small green shoots of asparagus, wash
| a,,H inf ME
in boiling sailed water until tender. but
not soft; then drain and cool in a col
ander A short time before serving melt
half a cup of butter in a saute pan, put
in the asparagus. add little salt. pepper
sugar and nutmeg; set over a good fire
and heat we'll. turning over carefully 50
as not to break the pieces. then turn into
a deep heated dish and serve at once.
Asparagus in Cream.
Wash and trim a bunch Of green aspa-
ragus, cut into small pieces; cover with
boiling water and blanch for about three
minutes. Then pour of the water and
drain asparagus well. Put into another
saucepan with a little warm water, a
tablespoonful OF butter. teaspoonful Of
sugar and a large slice of onion. Set
over the IRE. where it VIII simmer slowly
for half an hour: remove the onion and
add a cup Of cream thickened with one
egg; season to taste with pepper and salt
and serve.
Asparagus la Friburg.
Take some large white asparagus,
scrape. wash and tie evenly in punches.
cutting of ends Of the stalks. Cook until
tender but not soft or broken; take out
and lay in a cloth and place where il viii