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Saucy Accompaniments for Asparagus : A Variety of Taste Enhancers for the "Queen of Vegetables"

May 23, 1985|BEATRICE H. COMAS | The Christian Science Monitor

If you're ambivalent about fresh asparagus, you will probably prepare dishes where it is not the star but the stand-in. You may hide or partially disguise it in a casserole, souffle or quiche.

But many people prefer fresh asparagus on its own--boiled or steamed al dente and served simply with a butter-lemon sauce. A sauce of melted butter and lemon is one of the nicest ways to dress "the queen of vegetables," whether with the crisp green kind most Americans and Britons prefer or with the expensive white spears with purple tips available fresh in specialty markets.


1/4 cup butter or margarine

Grated peel and juice of 1/2 lemon

1 tablespoon toasted sesame seeds

1 teaspoon sugar

1/4 teaspoon garlic salt

Cooked asparagus

Melt butter. Add lemon peel and juice, sesame seeds, sugar and garlic salt. Stir and heat. Serve over cooked asparagus. Makes about 1/4 cup sauce.


1/2 cup sour cream

2 tablespoons mayonnaise or salad dressing

2 teaspoons sliced green onions

1/4 teaspoon salt

1/8 to 1/4 teaspoon curry powder

Cooked asparagus

Combine sour cream, mayonnaise, green onions, salt and curry powder in small saucepan. Cook over low heat, stirring frequently, until thoroughly heated. Pour over asparagus and serve at once. Makes 1/2 cup.



1/2 cup plain yogurt

1 small clove garlic, crushed

1 tablespoon chopped parsley


Cooked asparagus, chilled

1 hard-cooked egg yolk

Combine yogurt, garlic, parsley and salt to taste in measuring cup. Spoon part of mixture over asparagus. Save remainder to pass at table. Press egg yolk through sieve. Sprinkle over yogurt and asparagus and serve with freshly ground pepper, if desired. Makes about 1/2 cup.

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