Asparagus butter is dairy butter beaten white in a warmed bowl, with or without salt, served with asparagus, boiled vegetables and soufflés. From Erken's Stor kokebok (1949), p. 374.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 374 (falt i det fri)
A simple accompaniment among the book's sauces, given under its French name.
Put in a bowl
Put the butter in a warmed bowl. Add salt if you like.
Beat white
Beat the butter until it turns white.
Serve
Serve with asparagus, boiled vegetables and soufflés.
A "knivsodd" (knife-tip) of salt is written as a pinch.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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