Recipe#1223

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

18 lb. asparagus, frozen
to cover (variable) water
2 cups (1 lb) butter or margaine
2 cups reserved cooking liquid

INSTRUCTIONS

1. Place vegetables in steam-jacketed kettle or stock pot.
2. Add hot water to barely cover or as indicated.
3. Add 1 tsp salt for each quart of water.
4. Bring to a boil; cover.
5. Reduce heat; cook gently for 8 to 10 minutes or until vegetable is just tender.
6. Drain; place vegetables in serving pan.
7. Combine melted butter or margarine and cooking liquid. Pour an equal amount over cooked vegetables. Garnish as desired.

NOTE: 1. Cooking time refers to time after water has returned to second boil.
2. Use progressive cooking for vegetables. Calculate cooking time; schedule preparation for quantity needed at 30 minute intervals; usually no more than a 50 portion batch should be cooked at a time.
3. Tap vegetable packages lightly to break up solid blocks. Partially thaw spinach and other leafy green vegetables.
4. To prevent breaking up, asparagus, broccoli, brussels sprouts and cauliflower should be placed in a wire basket for immersion in boiling water. Serve 2 to 3 broccoli stalks, 4 to 6 brussels sprouts (depending on size) or 3 to 4 cauliflower pieces per serving.