Asparagus

Ingredients

• sufficient sweet cream to cover it
• salt
• white pepper

Method

1. 1

   Wash and scrape fresh asparagus, cut into inch pieces, boil in salted water until tender, then drain and cool in cold water.

2. 2

   For serving, heat in sweet cream seasoned with salt and white pepper, and serve on toast.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 221. The excerpt below is the record exactly as published.

asparagus. The young shoots are the best, but the stalks or midribs of the leaves are good if they are white and crisp. When the stalks are tied up, put them into salted boiling water, and boil them until they are tender, which will be in about twenty minutes, if the kale is good ; then drain them, and dress them with salt, pepper, butter, and a httle lemon-juice, and serve them hot,' or serve the kale on toas \, like asparagus. Any sauce suit- able for asparagus will be excellent for sea-kale. ASPARAGUS. If fresh asparagus is used, wash it, and scrape the stalks, and, as far as they are tender, cut them into inch pieces ; boil them until tender in salted boiling water ; then drain them, and throw them into cold water; if canned aspaia- SALADS AND VEGETABLES. 4O9 gus is used, simply drain it, and pour boiling water over it ; about ten minutes before dinner-time, drain the asparagus from the boiling water, put it into a saucepan with sufficient sweet cream to cover it, season it palatably with salt and white pepper

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