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'° Cookery Corner ST’YEINCTT‘U‘. lull) A." 1136117 (ups cutâ€"up spears frcsl asparagus Thlsp. diced onion Thlsp. diced celery Cups hot mill, or half milh and half light cream Thlsp. hhttcr Tap. salt Tsp. white pn,per ’F lsp. paprika Pinch Rosevary Vnsweetoned whipped crean«optional l. Simmer the asparagus, onion and celery in a small amount of water until Very tender. Tuzz in a “lender until rncotn. Stir the puree into the hot Lllh along with the hutrcr. Season with salt. pepper, paprika and rosemary. If desired, top the soup with unsweetened whipped cream. Four ~ six servings. Asparadus Polonaise ..._L._ __â€"$g 3 lbs. asparagus 3 Cup broad cruml" l Tsp. salt 5 Tllsp. mtlted butter 1. Tn Q tohles;o¢ni c‘ LXl litt‘r slowly brown :10 lroad trurhy, stirring c‘nsixntly, Int;, HJ_L polden brown. Prepare and co(h ".pl“d;hr as usual. When just tchfierâ€"crisp, drain well and place on n hot platter. Add the remaining buttcx to the bread ~rumbs and, when loamy, sprinkle over asparagus. Serve immediately. 51'): :rzervihgs. Ergamx Asparagus 2 lbs. asparagus 1-10 02. can Cream of Mushroom Soup E Cup light cream 1 Tsp. lemon juice 1 Beaten egg Salt and pepper to Creamy;Qsparagus (Cont'd) % Cup slivered almonds, toasted Patty shells or toast points 1. Clean the asparagus and cut in 1â€"inch lenths. Cook asparagus in boiling saltedwwater 8 â€" 10 minutes, or until just tender. Drain well and keep warm. In a saucepan, combine the soup, cream lemon juice and the beaten egg. Season to taste with salt and pepper. Heat thoroughly, stirring constantly. Add the cooked asparagus to the sauce, along with the toasted almonds. Mix well. Serve the asparagus mixture in patty shells or on toast points. Six servings. wms TO my; FRESH AS_PARAGI’S it}. $11.13.? Lay fresh asparagus spears flat in a large skillet. Cook, covered, in a small amount of boiling salted water just til tender, 10 â€" 15 minutes. To avoid overcooking the tender tips, prop them up out of the water with crushed Uluninun f\" on one side of the pan. Tips will cook in the steams while the stalks cook in boiling water. .SIfiPELlllLVL Tie the asparagus in a bundle with string, Stand stalks upright in boiling salted water in a deep kettle or coffee percolator. Let the tips extend 1â€"inch above the water. Tips cook in the steam, while the stalks cook in hoilinf water. Takes 10 - 15 minutes. LFW'lfl TUT'J‘CR F91”; if}. 1. 3’ “SET-'13} 2% Volt 1/9 cup lutter in small saucepan. Using a spoon scrape the pulp and juice from half a lemon into the butter. Serve over asparagus, cauliflower, broccoli, green beans, etc.