A still more nutritious dish can be prepared from asparagus by combining it with a cream Sauce and serving it on toast. The Sauce supplies protein and fat and the toast furnishes carbohydrate, substances in which this vegetable is low. Numerous ways of serving this combination may be resorted to. A small bunch of the stems is slipped through a ring of toast cut by means of round cutters of two sizes. If it is not desired to use toast for this, a ring of lemon rind or pimiento may be substituted, or the ring may be omitted altogether and the stems merely laid in an orderly manner on a square of toast. Also, with this dish, as with the previous one, the asparagus may be cut into inch lengths instead of being cooked whole.
To prepare creamed asparagus, clean it in the manner explained in Art. 43. Then either cut it into inch lengths or allow the stems to remain whole, and cook it in enough boiling salted water to cover it well. While the asparagus is cooking, prepare a medium white Sauce. As soon as the asparagus has cooked enough to be pierced with a fork, pour off the water and serve with the Sauce in any of the ways already suggested. If the asparagus is left whole, the Sauce is poured over it after it is placed on the toast, but when it is cut into small pieces, it is usually combined with the Sauce and the creamed vegetable then poured over the toast.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)