Milford chronicle., 1935-05-17
ASPARAGUS-A DELICIOUS
SPRING VEGETABLE

= OF all the vegetables grown
Delaware, none is more deliciou
: than the asparagus. Each year "
look forward to the asparagus sea
son, says Miss Pearl Macdonald, Elk
tension Service. University Of Della
ware.
Someone has called asparagu
'the aristOcrat of the vegetable king
DOM" Its distinctive favor ha
given it a unique place of favor OI
the American table,
Is there any other reason besides
taste why asparagus is so desirable
in the diet?
From a nutrition standpoint, ther'
are several reasons why asparagus
is one of the good vegetables to in
clude in the family menu.
First-The young green and ten
der shoots of asparagus are grouped
with the lefy greens. These have q
special value as good sources oil
minerals and vitamins.
Minerals are needed for the prop
er grOwth and maintenance of bone
and other tissues and for regulating
such work of the body as digestion
absorption OF food, beating of the
heart and other body processes.
Vitamins are an important factor
i nthe growth and development OF
children and the general good health
of everyone.
SecOnd-Asparagus, like all vege-
tables. is one of our sources of
''roughage" or bulk which helps to
insure goor intestinal hygiene.
A further point to note is that
Chlorophyl, the green coloring mat
ter in plants, influences the amount
of minerals and vitamins present
Hence the green-tipped asparagus is
better than that which is white or
blanched.
Sometimes people say. continues
Miss Macdonald that they get tired
of asparagus in the season. This
may be prevented to a certain degree
by preparing it in different ways.
Again, if asparagus is an asset in
the diet at this time of year, it is
also, Of value during the winter
months. Plan your canning budget
now. if YOU have not already done
so, and include some asparagus.
Those who have seen Walt Disney's
charming symphony Of "The Grass
hopper and the Ant" would do well
TO emulate the ant and put by can
ned vegetables for winter use.
Commercially canned asparagus is
one of the most expensive canned
products on the grocer's shelf
hOme-canned aspara-
gus costs much less.
For canning directions write your |
County Agricultural or Home Dem
Dnstration Agent
The following are suggestions OF |
ways to serve asparagus:
Asparagus and Tomato Soup
Simmer 2 cups canned tomatoes
with l small onion, tablespoonful
chopped parsley, l Glove and l cup
water until havors are blended.
Press through strainer and add
cooker asparagus cut in n inch
engths. Reheat, season to taste.
i'd tablespoons butter and serve.
Vote: cups soup stock could be
lsed in pace of the tomato or half H
tock and half tomato may be used
( desired.
asparagus With Cheese Sauce
Cut asparagus in inch lengths,
Ook until almost tender, drain. ar
ange in creased baking dish. Cover
With a cheese sauce made by making
White sauce using cup milk, l
ablespoon butter, tablespoon -four.
to taste and adding 1-3 cup
Melted cheese. Sprinkle with but
cred crumbs and bake in moderate
ven 1850 degrees F.) for Is min
ties.
.sparaguS and Potatoes
Cut asparagus in inch lengths and
OOk until almost tender and drain.
Ieasure 2 cups of sliced, boiled pO-
itOes. Place layer in creased bak-
lg dish, add a layer of asparagus,
prinkle with level tablespoon
our, season with salt and pepper
nd bits of butter. Repeat, having 8
lyers in all. Pour 11s cups milk
yer all and cover dish. Bake in
ioderate oven for 20 minutes.
Sparagus Short Cake
Make and bake baking powder
iscuits. Split and spread with but
n. Over half the biscuit, pour
reamed asparagus, place other half
biscuit on top Of this, add more
-eamed asparagus and sprinkle gen.
-ously with grated cheese.
sparagus With Scrambled Eggs
And Bacon
Cut asparagus into inch lengths.
1Ok until tender, season with salt,
epper and butter and arrange on
late. Over this place the scram-
led eggs. Arrange slices of crisp
aeon. Serve with buttered toast.
ote: The four recipes above are
BOD main dishes for supper.
sparagus Salad
Cook asparagus stalks. drain,
ill. For each serving slip four or
re asparagus stalks through a
Eeet green or red pepper ring, ar
lnge on crisp lettuce leaf. Add
stchup dressing and serve. To make
lis dressing, beat thoroughly n
aspoon salt, / tablespoon sugar,
teaspoon paprika. Y cup vinegar
I'd 4 cup salad oil. To this add u
lp Heinz tomato ketchup and mix
ell. Note: The sugar may be
nitted Il desired.