Recipes by Andy Williams: Asparagus, Hot or Cold; Filet of Sole Saute

Andy Williams' Asparagus, Hot or Cold

2 pounds fresh tender asparagus
Boiling salted water
Cord
Juice of 1/2 lemon
Pinch of white pepper

1. Select if possible, tender stalks of uniform thickness and length. Cut off and discard tough white ends; shave off scales below the tips. Cut spears into uniform length. Wash under running cold water; drain.

2. Tie spears loosely into a bunch near tip and butt ends. Place bunch upright in an asparagus cooker (or lower half of a double boiler). Add heavily salted boiling water to cooker (or pan) up to an inch or so of the tips. Cover (or invert upper part of double boiler) so steam will cook the tips.

3. Boil 12-15 minutes or until stalks are barely tender and a knife can easily penetrate the butt end. Drain at once, remove cords.

4. Place asparagus on heated serving dish. Dress with hot melted butter mixed with lemon juice and white pepper. Serves 4 generously.

Some Like It Hot
Serve spears of hot cooked asparagus with any of the following sauces:

Hollandaise - Plain or flavored with orange juice or diluted with 1/2 cup salted whipped cream.

Pecan Piquant -  Heat 1 stick salted butter until foaming with 1/2 tsp. tarragon vinegar and handful chopped pecans browned a few seconds.

Parsley Plain - Melt 4 tbsps. sweet butter with a few drops fresh lemon (or lime juice), add 2 tsps. minced fresh parsley, 2 sieved hard-cooked egg yolks, dust with a dash of nutmeg.

Some Like It Cold
Chill cooked asparagus (or use drained, chilled canned white asparagus) in salad bowl (or serving plate). Serve with any of the following:

Vinaigrette Sauce - 5 tbsps. olive (or vegetable oil) blended with 2 tbsps. lemon juice (or wine vinegar), 1/2 tsp. salt, ground black pepper to taste, 1/4 tsp. dry mustard (or 1/2 tsp. Dijon mustard), 1 to 2 tbsps. snipped fresh herbs (use alone or in combination)--parsley, tarragon, chives or chervil.

Herbed Mayonnaise - Combine 1 cup mayonnaise with 2 tbsps. minced fresh parsley (or watercress), 1 tsp. fresh lemon juice, a few drops pressed garlic, salt and white pepper to taste.

Sour Cream Mayonnaise - 1 cup sour cream mixed with 1/4 cup mayonnaise, 2 tbsps. fresh lemon juice, 1/2 tsp. lemon rind and a dusting of ground nutmeg for garnishing.

Andy Williams' Filet of Sole Saute

4 filets or sole, each weighing 1/2 lb.
Salt and white pepper to taste
1/2 cup sweet butter
Juice of 1 lemon
Chopped fresh parsley

1. Wash filets, wipe dry, salt and pepper on both sides. Heat half the butter in a large skillet until foaming. Quickly saute soles in butter until brown on both sides, being careful not to overcook.

2. Remove filets to heated platter. Add remaining butter to skillet, heat until golden brown; add lemon juice, heat, pour over filets. Serve with minced parsley and wedges of cut lemon. Serve with steamed white long-grain rice and green vegetable (asparagus or petits pois cooked with butter or lettuce).

Thoughts: Filet can be broiled by rubbing both sides lightly with melted sweet butter, lemon juice, salt and ground pepper and served with a compound butter (1 stick sweet butter mixed with 1 tbsp. parsley, a few drops lemon juice (or tarragon vinegar), salt, pepper and 1 tbsp. chopped herbs (chives, parsley or tarragon).