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307 examples of  asparagus  in sentences

307 examples of asparagus in sentences

Their dinner consisted of several dishes of vegetables, variously served up; of roots, stalks, seeds, flowers, and fruits, some of which resembled the productions of the earth; and in particular, I saw a dish of what I at first took to be very fine asparagus, but supposed I was mistaken, when I saw them eat the coarse fibrous part alone.

On tasting it, however, in the ordinary way, I found it to be genuine, good asparagus; but I perceived that the family looked extremely shocked at my taste.

19.English Creamed Asparagus.

Cut tough ends from the asparagus; scrape and boil in salted water until tender.

The sauce must be rather thick and poured hot over the asparagus.

You may make asparagus-soop the same way, only add tops of asparagus, instead of whole pease.

You may make asparagus-soop the same way, only add tops of asparagus, instead of whole pease.

When your lamb is boil'd lay it in the dish, and pour upon it a little parsley, butter and green gooseberries coddled, then lay your fried lamb round it; take some small asparagus and cut it small like peas, and boil it green; when it is boil'd drain it in a cullender, and lay it round your lamb in spoonfuls.

Garnish your dish with gooseberries, and heads of asparagus in lumps.

To keep Asparagus or Green Pease a Year.

When there are no pease to be had, you may put in the heads of asparagus, and if there be neither of these to be had, you may shred in a green savoy cabbage.

At the Top roast Chickens and Asparagus.

4. Asparagus.

another Way Ale Orange to make + bad into strong Beer Posset, to make Asparagus, or Green Pease to keep.

Dish the fricandeau, keep it hot, skim off the fat from the liquor, and reduce it quickly to a glaze, with which glaze the fricandeau, and serve with a purรฉe of whatever vegetable happens to be in seasonspinach, sorrel, asparagus, cucumbers, peas, &c. Time.2-1/2 hours.

Asparagus fern was lavishly used, and pink-shaded candles in silver candlesticks adorned the table.

Only I stick to asparagus, which still seems to inspire gentle thoughts.

Everything I like best in the world, from pรขtรฉ de foie gras to cold asparagus.

But at what a cost! "Do you wish for some asparagus, sir?" said, a waiter.

"Do you think it would cast asparagus on my character if I should reside in a houseboat unchaperoned.

Barley is reaped in February, and wheat in March; and in that month, grapes, cherries, and almonds are ripe; and encumbers, gourds, pease, beans, and lentils; and various pot-herbs, as purslain, asparagus, lettuce, corianders, succory, coleworts, &c.

We have raised corn and buckwheat, we have a fertile asparagus bed and onions and pie-plant (enough to supply the entire population of this community) and I can't tell how many other vegetables.

Serve with tomato or white sauce. 2. ASPARAGUS.

I have eaten the tops of white Bryony, Bryonia alba, and found them nearly as grateful as Asparagus, and think this plant might be profitably cultivated as an early garden-vegetable.

Let the pupils compare the branches which they have described, with a stalk of Asparagus, Rattan, or Lily.

For the legs, two sticks of asparagus,prize sticks, of course.

"Tell him you have not been able to better yourself, and you have no objection now to dig up the asparagus bed.

They sat side by side, and helped each other to the nicest things on the table, but neither could eat, and they got considerably mixed in their way of eating, taking chutnee with strawberry cream, and currant jelly with asparagus.

I have several reasons for believing that it is not a thief; thieves take more precautions; this one walked heavily in my asparagus-bed.

In the asparagus-bed!

Yes, in the asparagus-bed.

And besides I did not know what you meant with your night-robber and your asparagus-bed; I was fast asleep, and you woke me up with a start to tell me that.

I don't know what you could have meant, she added still in tears, by coming and telling me in an angry tone that a man had been walking in your asparagus, as if it were my fault.

It is in shape something like a huge asparagus, and about two feet high, being covered from top to bottom with tiny white-and-yellow blossoms, with a sweet but sickly perfume.

This is a rolling country of grain fields, orchards, masses of black-currant bushes, vegetable plots,it is a great sugar-beet country,and asparagus beds; for the Department of the Seine et

Well, they have taken away the foundation, made the shaft start sheer from the dirt like a spear of asparagus, and, instead of an acute angle, by which I hoped to show the work was done and lead off the eye, they have made an obtuse one, producing the broken-chimney-like effect which your eye will not fail to condemn in No. II.

"That 's Asparagus Island," 'Frisco Kid said, indicating the shore.

They could faintly see the beach-line of Asparagus Island, but they could distinctly hear the thunder of the surf upon it; and as the day grew stronger they made out that they had dragged fully half a mile during the night.

In Gloucester, however, I found peas, asparagus, olives, and other greens, already prepared to be eaten without base cares: and these, I now see, exist everywhere in stores so vast comparatively to the needs of a single man, that they may be called infinite.

Their shields are made of mushrooms, and their darts (when radishes are out of season) of the tops of asparagus.

An astonishing dish of minced asparagus fried in oil was concocted in accordance with his prescription.

One old leather-face, 'speciallythey told me after he was a Generalwas as nice as pie, an' had me in an' fed me a fresh meat and canned asparagus lunch and near chuckled himself into a choking fit when I told him about dad, an' my being booked up as a Benevolent Neutral.

It preferred instead to give minute instructions with regard to the eating of asparagus.

I think I have said enough to cause my lady readers to wish that the time may not be far distant when they may, like ourselves,for we did all sorts of "odd jobs" in our garden,cut their own asparagus, and assist in gathering their own peas.

He succeeded in loading his raft, however, and was just about to sail for home again, when it occurred to him that possibly the seeds and roots of the asparagus he had put into a corner of the deposit might have come to something.

This was an important discovery, asparagus being a vegetable of which Mark was exceedingly fond, and one easily cultivated.

His food was more than half vegetable, several plants having come forward even in the winter; and the asparagus, in particular, yielding at a rate that would have made the fortune of a London gardener.

We had an excellent dinner: tomato soup, penguin breast stewed as an entrรฉe, roast beef, plum-pudding, and mince pies, asparagus, champagne, port and liqueursa festive menu.

3. Of nouns in us, a few have no plural; as, asparagus, calamus, mucus.

The thorny asparagus, A. retrofractus, is found in abundance in the woods; it tears the clothes, and the centaury of Egypt pricks the legs.

She planted one-half potatoes, as they paid thirty pounds per acre, and on the rest put in hundreds of currant bushes, set a strawberry bed and an asparagus bed, on the principle that luxuries of that kind fetch a high price and occupy no more space than cabbages.

The potatoes failed, and did not pay for the digging; the currant bushes were blighted; the strawberries were eaten by snails, and, of course, no asparagus could be cut for three years; a little item, this last, quite overlooked.

In brief, it is the strangest hodge-podge of pheasant and bread and cheese, asparagus and cabbage.

He succeeded in buying his lettuce, however, and a bottle of salad oil, and, remembering a can of asparagus tips on his own shelves, congratulated himself upon the attainment of his salad.

For there were only a few touch-me-nots in the two vases on the mantel-piece; there were wild-flowers and prairie-grasses over the picture-frames; there were asparagus-stalks in the fireplace; there waswell, there was a tout-ensemble of coolness and delightfulness, of freshness and repose.

DESCRIPTION.The asparagus is a native of Europe, and in its wild state is a sea-coast plant.

The asparagus is remarkable as containing a crystalline alkaloid called asparagin, which is thought to possess diuretic properties.

PREPARATION AND COOKING.Select fresh and tender asparagus.

If the asparagus is to be stewed, break: (not cut) into small pieces; when it will not snap off quickly, the stalk is too tough for use.

Asparagus must be taken from the water just as soon as tender, while yet firm in appearance.

Asparagus cooked in bunches is well done, if, when held by the thick end in a horizontal position between the fingers, it only bends lightly and does not fall heavily down.

The time required for boiling asparagus depends upon its freshness and age.

Fresh, tender asparagus cooks in a very few minutes, so quickly, indeed, that the Roman emperor Augustus, intimating that any affair must be concluded without delay, was accustomed to say, "Let that be done quicker than you can cook asparagus."

Fresh, tender asparagus cooks in a very few minutes, so quickly, indeed, that the Roman emperor Augustus, intimating that any affair must be concluded without delay, was accustomed to say, "Let that be done quicker than you can cook asparagus."

ASPARAGUS AND PEAS.Asparagus and green peas make a nice dish served together, and if of proportionate age, require the same length of time to cook.

Wash the asparagus, shell and look over the peas, put together into boiling water, cook, and serve as directed for stewed asparagus.

Wash the asparagus, shell and look over the peas, put together into boiling water, cook, and serve as directed for stewed asparagus.

ASPARAGUS POINTS.Cut of enough heads in two-inch lengths to make three pints.

ASPARAGUS ON TOAST.Cook the asparagus in bunches, and when tender, drain and place on slices of nicely browned toast moistened in the asparagus liquor.

ASPARAGUS ON TOAST.Cook the asparagus in bunches, and when tender, drain and place on slices of nicely browned toast moistened in the asparagus liquor.

ASPARAGUS ON TOAST.Cook the asparagus in bunches, and when tender, drain and place on slices of nicely browned toast moistened in the asparagus liquor.

ASPARAGUS WITH CREAM SAUCE.Thoroughly wash, tie in small bunches, and put into boiling water; boil till perfectly tender.

ASPARAGUS WITH EGG SAUCE.Prepare and cook asparagus as directed above.

ASPARAGUS WITH EGG SAUCE.Prepare and cook asparagus as directed above.

In appearance and flavor it greatly resembles asparagus, and the suggestions for cooking and recipes given for that vegetable are applicable to sea-kale.

SQUASH WITH EGG SAUCE.Prepare, steam till tender, cut into pieces, and serve with an egg sauce made the same as directed for asparagus, page 256.

ASPARAGUS SOUP.Wash two bunches of fresh asparagus carefully, and cut into small pieces.

ASPARAGUS SOUP.Wash two bunches of fresh asparagus carefully, and cut into small pieces.

To a pint of asparagus mixture add salt and one cup of thin cream and a pint of milk; boil up for a few minutes, and serve.

ASPARAGUS TOAST.Prepare asparagus as directed on page 255.

ASPARAGUS TOAST.Prepare asparagus as directed on page 255.

Moisten nicely browned zwieback in the liquor and lay in a hot dish; unbind the asparagus, heap it upon the toast, and serve.

The RACEMOSE ASPARAGUS, A. racemosus, Sadabooree, sutmoolee, is a native of India, and by nature a trailing plant, but better cultivated as a climber on a trellis, in which way its delicate setaceous foliage makes it at all times ornamental, and at the close of the rains it sends forth abundant bunches of long erect spires of greenish white color, and of delicious fragrance, shedding perfume all around to a great distance.

* ASPARAGUS SOUP.

Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the strength of the meat is sufficiently extracted, strain off the soup, and add to it a bundle of asparagus, cut small, with a little chopped parsley and mint; the asparagus should be thoroughly done.

Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the strength of the meat is sufficiently extracted, strain off the soup, and add to it a bundle of asparagus, cut small, with a little chopped parsley and mint; the asparagus should be thoroughly done.

* ASPARAGUS SAUCE, TO SERVE WITH LAMB CHOPS.

Cut some asparagus, or sprew, into half inch lengths, wash them, and throw them into half a pint of gravy made from beef, veal, or mutton thickened, and seasoned with salt, white pepper, and a lump of white sugar, the chops should be delicately fried and the sauce served in the centre of the dish.

This is how he composed his bouquet of flowers: the leaves were set with jewels of a pronounced, distinct green; the chrysoberyls of asparagus green; the chrysolites of leek green; the olivines of olive green.

Lay on paper doilies or surround with bits of asparagus fern.

Root celery, parsley, onions, carrots, asparagus and potatoes are the best vegetables to add to the soup stock.

Skim carefully, when it begins to boil add parsley root, an onion, some asparagus, cut into bits.

CREAM OF ASPARAGUS SOUP Proceed as with cream of celery soup, substituting one-half bundle of fresh asparagus or an equal amount of canned for the stalk of celery.

CREAM OF ASPARAGUS SOUP Proceed as with cream of celery soup, substituting one-half bundle of fresh asparagus or an equal amount of canned for the stalk of celery.

Or, the tips of a bundle of asparagus may be cut off for table use and the remainder used for soup.

In either case the asparagus will be better if mashed through a colander, thus removing the woody portions.

Asparagus officinalis.

There is a variety called the Gravesend Asparagus, and another called the Battersea; but it is the richness of the soil and manure that makes the only difference.

And the garden was fair with humble flowerspinks, sweet-williams, crimson nasturtiums, double daisies, lilies, and tulips; but flower beds shared the garden with friendly cabbages, potatoes, onions, carrots, and asparagus.

Poisonous ptomaine lurked in every one of them, which was a shame, since he had to discard half a can of preserved peaches, half a can of roast beef, half a can of asparagus tips, a can of chicken soup scarcely touched and two thirds of a can of sweet potatoes.