Asparagus

Ingredients

• Asparagus and seakale
• a piece of salt
• a very small piece of washing soda

Method

1. 1

   Before scraping, cut all the ends as nearly as possible of one length.

2. 2

   Tie in bundles, and soak in salt and water.

3. 3

   Let the water be boiling fast, and put into it a piece of salt and a very small piece of washing soda.

4. 4

   Then put in the asparagus, and boil fast until tender.

5. 5

   Do not overcook the asparagus lest it break and its appearance be ruined.

6. 6

   If it be young, twenty minutes will be found quite sufficient.

7. 7

   Well drain before serving, and serve on toast with either white sauce or oiled butter.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 39. The excerpt below is the record exactly as published.

Asparagus Asparagus and seakale should be cooked in an asparagus kettle or a boiler, so that the stems do not break. Before scraping, cut all the ends as nearly as possible of one length. Tie in bundles, and soak in salt and water. Let the water be boiling fast, and put into it a piece of salt and a very small piece of washing soda

Cook this with the app: pantry check, scaling, and the assistant.