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small scales. Do not let asparagus soak in water, however. When cleaned ahead of time, wrap the washed stalks in absorbent paper or cloth and refrigerate in the vegetable crisper until ready to use.
To Cook: Asparagus can be tied together in convenient bunches or the stalks can be cooked loose. They can be cooked standing upright in a deep pan with a few inches of water in the bottom. This is a difficult way to cook them, and most of the time part of the stem becomes discolored.
The easiest way is pancooking. They will cook in 8 to 12 minutes, depending on their size and how tender you wish them to be.
When they are cut into 1 or 2 inch lengths, cook them by the stir-fry method. It takes scarcely longer than 5 minutes. It is a good idea to cut them this way when 1 pound of asparagus must serve four as a vegetable dish.
When they are to be served cold or as part of a salad, cook by the professional method of blanching and refreshing.
To Serve: Melted butter and lemon juice or a hollandaise or maltaise sauce are especially good for hot asparagus. Asparagus is also nice topped with small croutons fried in butter and mixed with a grated hard cooked egg, a kind of polonaise sauce.
To serve as an entree or a luncheon dish, cook, then cool to room temperature. Pour French dressing (vinaigrette sauce) on top and sprinkle with graded hard cooked eggs, capers and a dash of grated nutmeg.
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