Asparagus

Ingredients

• Choose green stalks of asparagus
• a teaspoonful of salt
• toast some thin slices of bread

Method

1. 1

   Wash asparagus, tie in bundles, and boil in salted water for 30 minutes.

2. 2

   Serve on toasted bread with butter and pepper.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 123. The excerpt below is the record exactly as published.

Asparagus. — Choose green stalks of asparagus, the largest are best; cut off the white, tough part, wash the green in cold water, and tie it in small bundles that they may be taken up without danger of breaking, put them in hot water with a tea- spoonful of salt, and let them boil for half an hour; toast some thin slices of bread a delicate brown, cut off the extreme out- side crust, butter each slice frequently; and then lay them on small oval dishes; untie the asparagus and lay it on the toast, butter it a little, sprinkle pepper over and serve. Or it may be served without the toast; the toast may be moistened by put- ing a little of the water in which the asparagus, was boiled, over it. Vinegar is eaten with asparagus; it is generally added at table by such as like it. Asparagus may be laid on plain toast, and a little drawn butter poured over both. Green Beans. — Cut the bud and stem end off, and take the strings from the sides of stringed beans, cut them in inch lengths, wash them in cold water, then put them into a stew- pan of hot water, add a teaspoonful of salt

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