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Mrs. Vigil’s Ditchbank Asparagus

March 23, 2010

I knew I had finally been accepted into my Old Town neighborhood when old Mrs. Vigil told me stories of the wild asparagus that grew in the irrigation ditch behind her house. During the 1950’s in  Albuquerque, asparagus was all the rage at the bridge clubs and Rosary Society lunches.

It took a large bag of young asparagus fresh from the Fruit Basket on 12th Street to coax the recipe out of her.

Cut off one inch of the root end. Tie together and place in sauce pan, cover with boiling water and boil until tender. Keep the tips out of the water for the first 10 minutes. Add salt.

Prepare following sauce:

1/2 c. oleo (she said to be sure  not to use the really cheap stuff)
2 beaten yolks
1 TBL lemon juice
1 tsp of salt
dash of hot New Mexico chile powder
1/2 c. boiling water

Cream butter, add egg yolks gradually, lemon juice and seasonings. Stir well. Add boiling water slowly.

Stir over boiling water until thick. Drain the asparagus well. Place on pieces of toast. Pour the sauce over the asparagus and serve immediately.

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