18 pounds fresh asparagus (AP) (10 lb ep) (18 to 20 lb)
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Break or cut off tough stems. Wash and thoroughly clean remaining portions. Arrange spears in steamer pans with tips in one direction. Sprinkle with salt. Steam. Asparagus may be cut into 1-inch pieces and steamed or placed in a kettle and boiled.
2. Pour margarine over cooked asparagus. If boiling asparagus, add salt to cooking water.
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Break or cut off tough stems. Wash and thoroughly clean remaining portions. Arrange spears in steamer pans with tips in one direction. Sprinkle with salt. Steam. Asparagus may be cut into 1-inch pieces and steamed or placed in a kettle and boiled.
2. Pour margarine over cooked asparagus. If boiling asparagus, add salt to cooking water.
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