Heart to Hearth Cookery

To ragoo Asparagus

To ragoo Asparagus is a wonderful spring accompaniment to a dinner.  This is the third post on the preparation (see earlier posts To ragoo Asparagus and Endive Too in the Ragoo).  After the asparagus, onion, endive and young lettuce are fried, they are seasoned with a little pepper and salt, a little flour tossed about, and a half a pint of water added.  They need to stew till the sauce is very thick and good and all poured into the dish.

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