The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-05-27
Asparagus Points.

- tJet4 10 Jill tos
The name was no doubt first suggest
ed to the mind of the ancient by the
character of the perennial plant found
growing wild on the shores of the Med
iterranean.
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 vege-
table 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 il medicine. Pharmaceutical
properties were not ascribed to the
young shoots, but even in early times
their dietetic and nutritive properties
were highly appreciated. Pliny refers
in glowing terms to the cultivation of
the asparagus plant, which at FaVenna
was brought to such perfection, three
shoots weighed a pound
The aIimentary use of asparagus
having been appreciated so far back IN
ancient times and its cultivation occu-
plying much time and study by those
devoted to horticultural science 1t
seems strange that it is not cheaper
more common vegetable in this country
of varied climates and soil. for when
the length of the warmer season per
mits, the roots put forth their shoots
twice each year. and it is such RAPID
grower that even in our northern latl-
tudes it is necessary to, gut these shoots
twice a day e
our garden asparagus IS distinguish
ed as white, green and violet, though
for a facf All the very young shoots
cut below the surface. before the ups
reached the light, are white; these are
considered the most delicate, although
the tall green shoots are the most Ten
der and stronger. better Favored Inc
white stalks, if large, are tender Wnen
freshly cut but if kept too long they
become woody The violet SHOOTS are
those cut as they are just httlng lhe
surface of the earth
The. asparagus shoot contains large
amount of water, about ninety-fouf
per cent of nitrogenized matter-al-
luminous substances and aspalaSlh. d
chemical substance so-eatleo lnliheu-
late nrinciple which in the fresh sprout
fo,-ros n a. ner- cent Of the whole amount
of nitrogenized matter This prlnclPle
seems to stand in particular relation 10
the albuminous substances Othsl ~
oredients are fat, sugar, other solupIe
organic substances free from hlllos9h'
and woody fiber and ASH
This most delicate vegetable IS ~
generally misunderstood and lll-trea tsu
as the cauliflower. The chief SIN agal'l7'
both is their doing to death by oNei-
boiling-making them dark and stfoilss
favored Boiling is the only melhoa "
coolxing. asparagus, but it need not De
served broken and in shreds. IWeH'A
minutes IS SuI1Clenl lllAi6 III N9C-r--e7
when it is Immersed in boiling water
the green ragus requiring even le77
time to be completely done w mn
properly done it may be fully cooAed
and vet retain a bright green color ana
certain crisDness that makes 1t a very
delicious and attractive vegetable
All asparagus must first be bolleo-
the different modes OF serving coilSlSt
ing in the additional materials used III
com bination and the finishings before
serving The French commonly eat
asparagus with either OH or BUTTER
some eat it with d hot vinegar sauce or
a gravy but the usual forms are pfac-
tically but tvo-hot with butter sauce.
allemade or Dutch sauce or cold, with
French or mayonnaise dressing Very
large asparagus shoots are SOMETIMES
as asparagus points with gravy
great delicacy-and the tender part OF
the stalk is boiled. dipped in egg and
crumbs and fried as crocuettes.
SAUTES OF ASPARAGUS TOPS II
BUTTER.
Break off all the tender part from
small green shoots of asparagus, wash /
well and cut into small pieces and cook
in boiling salted water until tender,
but not soft: then drain and cool in \
colander. 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 oNer
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 as
paragus. cut into small pieces; cover
with boiling water and blanch for about
three minutes. Then pour off the water
and drain aspara gus we'll Put into an
other saucepan with little warm wa
ter, a tablespoonful Of butter, teaspoon +
full of sugar and large slice Of onion /
Set over the fire, where it VIII simmer
slowly for half an hour; remove the
onion and add cup of cream thickened
with one egg; season to taste with pep +
per and salt and serve.
ASPARAGUS A LA FRIBURG
Take some large white asparagus. /
scrape wash and tie evenly in punches. /
cutting off ends of the stalks. Cook un- /
til tender but not soft or broken; take /
out and lay in a cloth and place where I
it viii drain but keep hot When dry
arrange in layers on j heated dish
heads one way, and crate gruyeIe cheese +
between each layer. Pour half 2 cup Of /
hot slightly Drowned butter over It and
serve.
ASPARAGUS. PQMPADOUR.
Scrape and trim off the tough ends Of