2038—Asparagus (Asperges)

The best-known varieties of asparagus in England are:—

1. The Lauris asparagus, which is par excellence the early-season kind.

2. The green, Parisian asparagus, which is very small, and of which the most diminutive sticks, also called sprew, serve for garnishes.

3. The Argenteuil asparagus—very much in demand while it is in season.

4. English asparagus, which is somewhat delicate in quality, but inclined to be small. During the season there are, besides, several other kinds of asparagus imported from Spain or France, which, though not equal to the four kinds above mentioned, may nevertheless be used for soups or garnishes instead of asparagus-heads or sprew.

Asparagus should be had as fresh as possible; it should be cleaned with care, quickly washed, tied into faggots, and cooked in plenty of salted water. Certain kinds, the flavour of which is somewhat bitter, should be transferred to other water as soon as cooked, with the view of reducing their bitterness.

Asparagus is dished on special silver drainers, or on napkins.