Spargel auf Malteser Art (Asparagus Maltese)
Arrange 2 pounds hot cooked asparagus on a serving platter. Fill half orange shells with Maltese sauce, sprinkle the sauce with chopped toasted hazelnuts, and arrange the shells around the asparagus.
Malteser Sosse (Maltese Sauce)
Beat 2 egg yolks with a wire whisk in the top of a double boiler, off the heat, with 1 teaspoon water and a pinch of salt until they are light and foamy. Cook the egg yolks over simmering water, whisking constantly, until they are slightly thickened. Add butter, a tablespoon at a time, always whisking, until 1 cup butter has been incorporated into the sauce. If it should become too thick, thin it slightly with a teaspoon at a time of orange juice. Whisk the sauce until it is smooth and all the butter incorporated. Add the remaining juice of 1 orange, preferably a blood orange, the finely slivered rind of 1 orange, 1 drop of red vegetable coloring, and salt to taste.
Kernweiche Eier in Spargel Ring (Asparagus Ring with Eggs Mollet)
Chop enough asparagus, the tender green part only, to make 3 cups. Bring 3 cups water to a boil, add 1/2 teaspoon each of salt and sugar, and drop in the asparagus. Let the water return to a boil, reduce the heat, and simmer the asparagus until it is soft, about 15 minutes. Press the asparagus through a sieve or puree it in a blender. Reduce the water in which it boiled by half.
Cream 5 tablespoons butter and gradually stir in 4 egg yolks, 4 tablespoons grated Parmesan, 1/2 cup flour, and the juice of 1/2 lemon. Add 4 tablespoons cream, 4 tablespoons of the asparagus water, and the pureed asparagus. Season the mixture with salt and pepper to taste and a pinch of paprika and fold in 4 stiffly beaten egg whites. Pour the mixture into a well-buttered ring mold, cover it securely, and steam it for 1 hour in a covered kettle in boiling water reaching halfway up the sides of the mold. Add more boiling water as it evaporates.
Cook 8 to 10 very fresh eggs in simmering water for 4 minutes and plunge them immediately into a bowl of cold water. Peel them carefully under the cold water and return them to warm water until they are needed. As they should not overboil, nor stay in the cold water too long, it is best to cook only a few at one time.
Unmold the asparagus ring onto a large round platter and fill the center with the eggs. Sprinkle them with 6 slices tongue cut into fine julienne. Surround the ring with tart shells mounded high with thick hollandaise sauce dusted with finely minced truffles.
Spargel mit Meerrettigsosse (Asparagus with Horseradish Sauce)
Arrange 2 pounds cold cooked asparagus, well drained, on a serving plate with 2 strips of pimiento laid across it to simulate the red tapes with which asparagus is usually tied into bunches. Surround the asparagus with 1 cup diced aspic and garnish it with parsley. Serve it with horseradish mayonnaise.
Horseradish Mayonnaise
Fold 1/2 cup whipped cream into 1 cup mayonnaise and add the grated rind of 1/2 lemon and salt to taste. Just before serving, stir in 1/4 cup freshly grated horseradish.
Spargel Vorspeise (Asparagus Salad)
Chill 18 cooked asparagus spears, and cut them into 1/2-inch lengths. Use only the tender green part of the asparagus and add more stalks if less than 5 inches of the asparagus are usable. Combine the asparagus with 1 cup diced ham, 1/2 cup cold cooked rice, and 1 cup diced fresh pineapple. Add salt and pepper to taste and bind the salad with 3/4 cup thick mayonnaise to which 1 teaspoon lemon juice, the grated rind of 1/2 lemon, and 1 teaspoon brandy have been added. Mound the salad on a bed of Boston lettuce and sprinkle it with 3 tablespoons slivered orange rind and 1/4 cup chopped parsley.
Spargolsalat Esterhazy (Asparagus and Shrimp Salad)
Cut 2 pounds tender asparagus, cooked and well chilled, into 1-inch pieces, discarding the white ends. Cook 18 shrimps, peeled and deveined, for 4 minutes in salted water. Combine the asparagus and shrimps, sprinkle them with 1/3 cup tarragon vinegar, and marinate them for 15 minutes. Just before serving, add 3 tomatoes, peeled, seeded, and diced, and pour over the salad 1/4 cup tart French dressing. Turn the salad with a wooden spoon to distribute the dressing, and mound it on lettuce leaves in a shallow bowl. Sprinkle it with 1 hard-cooked egg, riced, and 1/4 cup parsley.
Fold 1/2 cup salted whipped cream into 1/2 cup mayonnaise made with lemon juice instead of vinegar. Add 1 tablespoon each of dill pickle and chives, both chopped, 1 teaspoon chopped capers, and salt, pepper, and brandy to taste. Pass the sauce separately in a sauceboat.
Gratinierte Spargelsuppe (Asparagus and Turtle Soup)
Cook 1 pound tender asparagus, cleaned and chopped, in 2 cups salted water and 1 cup beef stock until it is soft, about 20 minutes. Strain the stock and set it aside. Force the asparagus through a sieve, discarding any tough pieces. Make a roax of 2 tablespoons each of butter and flour stirred together over low heat. When it is yellow and transparent, add 1/2 cup of the strained asparagus stock and cook the mixture for 5 minutes, stirring constantly. Add the remaining stock and let the soup simmer for 15 minutes. Stir the asparagus puree into the soup and add salt and pepper to taste. Heat 3 cups turtle soup to boiling and add it to the asparagus soup, with the turtle meat cut into small dice. Add 1/2 to 1 cup warm Sherry to taste, and divide the soup among 6 ovenproof soup cups. Add 2 heaping tablespoons salted whipped cream to each cup and dust the cream with 1 tablespoon freshly grated Parmesan per cup. Put the soup cups on a baking sheet and heat the soup under the broiler for 1 minute, or long enough to brown the layer of cheese and cream.
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