Asparagus

Ingredients

• 2 tablespoonfuls of salt
• 4 quarts of water
• the asparagus

Method

1. 1

   Scrape the white skin from the lower ends of the asparagus, cut into equal lengths, and soak in cold water.

2. 2

   Boil in salted water, standing upright, for about twenty minutes.

3. 3

   Serve with clarified butter sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 67. The excerpt below is the record exactly as published.

asparagus, to which it is related in point of flavour. In its sensible effects on the human body, it conies nearer to the cabbage tribe than asparagus. It is stated to be a most desirable vegetable for seden- tary persons, being easy to digest, and is therefore well adapted for invalids. Care should be taken to wash and brush the kale free from grit and sand, also cut away any black or dark parts near the roots ; it should then be tied into small bundles. Have ready a large saucepan with plenty of boiling water, to which add a dessert spoon¬ ful of salt to each quart of water, and throw in the sea- kale and let it boil until quite tender. Take out and 122 THE HOUSEHOLD drain them, untie the bundles, and serve the seakale on toast or on a clean, folded napkin, placing all the heads in one direction. Serve with plain, melted butter, or a nice white sauce. If the seakale is quite fresh, white, and young, about 20 minutes w ill suffice to cook it ; if it is stale and limp, it will take nearly an hour. Seakale Stewed. — Wash the kale, and tie it in bundles, boil it in salted water for a quarter of an hour, then drain it, and put it into a saucepan with as much brown gravy as will cover it. Stew gently till tender. Lay it on a hot dish, stir a little lemon juice into the sauce, and pour it over. White sauce may be used, if preferred, instead of brown sauce. Asparagus.— When selecting asparagus see that the cut end is fresh, and the heads straight. Scrape off the white skin from the lower ends, and cut the stalks into equal lengths. Let them remain in cold water until they are required to be cooked. Put 2 tablespoon fuls of salt into 4 quarts of water, and when the water is boiling put in the asparagus

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