Boiled Asparagus from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
When it is possible to get fresh Asparagus, carefully wash it in cold water, and cut off the tough white ends. Scrape the white part well, and throw it into cold water, to soak for half an hour. Th...
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Ingredients
- 2 Bunches of Fresh Asparagus
- ½ Pint of Hollandaise, or a Gill of Drawn Butter Sauce
- A Teaspoonful of Salt
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