European Stars and Stripes (Newspaper) - May 12, 1989, Darmstadt, Hesse ?. Going for pal asparagus 1m i Hight season Ard Ihn delicious taste of in and italian or French dry smoked Ham Parma. San Daniele or Bayonne types mild in. Or maybe a German Well Altscher or serve with drawn Butler seasoned with Salt Pepper and a dash of Lemon juice and a dry White wine or pits Beer some people prefer a sauce such As a classic Holla Daiso rather than butter asparagus Basic preparation to steam boil Divide Spears into serving size Bunches and tie loosely with string. Stand in deep pan add boiling water to depth of 1 Inch and Salt if desired. Cover and Cook Over medium heat until almost tender thick stalks will take about 30 minutes. To boil place Spears in Skillet or wide Bottom pan. Add boiling water to depth of "2 Inch and Salt it desired. Cover bring to boil then reduce heat and simmer 3 to 5 minutes until just tender to microwave place Spears in shallow Flat dish with Stem ends toward outside edges and tips at Center. Add Small amount water and cover tightly with vented plastic wrap. Microwave at medium High 70 percent Power 13 to 16 minutes per Pound. Veal Oscar 4 veal cutlets Cut i Inch thick i cup butter or Margarine Salt Pepper it cup White wine Vij Pound fresh crab meat 12 asparagus Spears cooked tender Crisp Bernaise sauce saute cutlets in 2 to Bloston a Butler m Large heavy skilled Over moderately High Hunt 5 to 10 minutes turning to both sides season to taste with Salt and Pepper add wine cover arid simmer 20 minutes or until tenders tute crab meat in remaining ?. Tablespoons butter in my a 3 to town it 1 Tiv Richisin in i w Noa ,. i a r Ilura in Cal n u u Iri Sart Rand i is j in id i t rout i lion i us n i Ferrn her h or r to f n in tire of Nurt i i us. Or cart to a i i i a r i i d 111. N arid la. R id lion i v r to .1 i i n c a i i d i r hut a r in i i i on Ido the at ,. I v in j " r j i j i s Ern coot inn Huttt Sui hinted Lor the in i Ift tic is j ,. I i pvt is i o1, i i Ai Lyn la w spa tvs Tandoori for a number of different spices nere displayed on a spice tray. The stars and stripes Page 15
