Evening Republican, Volume 20, Number 149, Rensselaer, Jasper County, 22 June 1916 — Creamed Asparagus. [ARTICLE]

Creamed Asparagus.

Fresh asparagus is plentiful and delicious just now. Try this recipe the next time you prepare it. Tie the bunch up with a soft string, cut off the necessary part, and cook for at least 25 minutes in salted water. Have ready a few slices of crustless toasted bread. Dip these in the asparagus liquor, then butter well and arrange on a platter. Drain the asparagus and place it on the toast. Now make a good cream sauce, using a cupful of milk, a teaspoonful of flour and a tablespoonful of butter and seasoning. This is the simplest of dishes, but it is an ever welcome one.