Asparagus (as cooked in Spain)
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 46. The excerpt below is the record exactly as published.
ASPARAGUS (as cooked in Spain). Boil the asparagus in salted water, drain it, and cut into equal lengths, discarding the tough parts. Arrange on a dish, and edge it with i dozen freshly poached eggs
Cook this with the app: pantry check, scaling, and the assistant.