Categories: Vegetables- Asparagus
Ingredients
- 1 bunch asparagus
- 1 cup bread crumbs
- 1/4 cup hot milk
- 2 eggs
- 1/4 tsp. salt
- Few grains of cayenne
- 1 1/2 Tbsp. melted fat
- 1/2 Tbsp. onion juice
- 1 Tbsp. minced parsley
Directions
-
Wash the asparagus thoroughly; cut the tender parts into bits one-half inch long. and put into boiling salted water. Boil rapidly for ten minutes and drain thoroughly.
-
In the meantime, cover the bread crumbs with the hot milk. When the crumbs are soft, add the eggs, and mix well together. Stir in salt, cayenne, melted fat and onion juice; then stir in asparagus tips, carefully.
-
Grease small timbale molds, sprinkle them with minced parsley and fill 2/3 full. Set in a baking pan that contains boiling water, but do not allow the water to reach to top over the molds. Cover with a sheet of greased paper and cook in a slow oven (250 to 325 degrees) for 35 to 45 minutes.
-
Invert o a heated platter, garnish with parsley and serve with a white sauce.