2044—Sprew with Butter (Pointes d’Asperges)

Sprew or green asparagus is chiefly used for garnishing or as a garnishing ingredient, but it may also be served as a vegetable with perfect propriety. Cut the heads into two-inch lengths, and put them together in faggots.

Cut what remains of them into bits the size of peas. After having washed the latter, plunge them into boiling salted water, and cook them quickly, that they may keep green.

This done, thoroughly drain them; let their moisture evaporate by tossing them over the fire; cohere them with butter, away from the fire, and dish them in a timbale with the faggots on top.

They are usually served in small patty crusts, or in small tartlet crusts, with a few sprew tops on each small patty or tartlet.