DEL MONTE Asparagus is largely grown in our own beds in the rich delta lands of the Sacramento River, California, the richest asparagus producing lands in the world. Its delicious flavor and fragile tenderness are preserved by immediate packing in the model DEL MONTE kitchens located at the beds. Fresh asparagus bought in the open market is never as good as DEL MONTE, as it loses a part of its flavor and toughens during transportation. DEL MONTE Asparagus is packed in various sizes and styles of containers, but the more commonly sold are the long spears packed in No. 2 1/2 square cans and the short spears, or tips, in the No. 1 square cans. In both sizes, the asparagus is graded as to circumference of spear, such as Giant, Colossal, Mammoth, Large, etc., the special size of the spear being specified on the label.

Asparagus Suggestions And Recipes

Alternate layers of DEL MONTE Canned Asparagus and chopped, hard cooked eggs in white sauce, covered with crumbs, and sprinkled with grated cheese, make a delicious baked dish.

A sprinkling of nutmeg over asparagus, re-heated and served with cream sauce, gives an unusual and attractive flavor.

Serve asparagus tips in cups made from stale French rolls, toasted, with the ends and centers removed. Add a cream sauce and serve very hot.

Asparagus (long spears) rolled in bread crumbs and browned, is a new and unusual manner of serving.

Asparagus on toast is delicious served with a sauce made from thickened chicken stock.

Asparagus served cold with mayonnaise makes a delicious summer or winter salad.

Asparagus is equally good served cold with French dressing to which cheese has been added.

Asparagus served with tomato sauce makes a welcome and delicious change.

Left over asparagus added to green peas makes a splendid combination for either salad or vegetable dishes.

Left over asparagus tips cut in small pieces and creamed with chicken makes a little chicken go a long way.

Green peppers stuffed with left over cut up asparagus, crumbs, grated cheese, and chopped hard cooked eggs, makes a delicious luncheon dish.

Left over asparagus tips cut in small pieces and added to cream sauce make a delicious sauce for fish.

Asparagus cut up with celery and nuts or olives makes a good combination salad.

A layer of asparagus tips, cut up and put between the layers of tomatoes in scalloping, is a welcome addition.

Chopped cooked carrots added to the cream sauce and poured over asparagus makes an attractive way of serving.

Asparagus, creamed or scalloped with celery which has been boiled until tender, makes an especially pleasing combination. If desired, a little grated cheese may be added.

A little left over asparagus pressed through the strainer and mixed with horseradish and mayonnaise makes a good sandwich filling.

Add a half cupful of asparagus, cut in pieces, to the scrambled eggs.

Asparagus is delicious re-heated and served with a sauce made from 1 tablespoon of butter substitute, 1 tablespoon of Victory flour, the liquid from the can, and 1 small chopped onion.

Left over asparagus cut in small pieces makes a delicious addition to the conservation meat pie.

Asparagus is delicious re-heated in a sauce made by browning chopped, seasoned onions, lettuce, and parsley in a little fat and adding 1 tablespoon of Victory flour and 1/2 cup of liquid from canned asparagus. Sprinkle with nutmeg just before serving.