Asparagus

Ingredients

• a bunch of asparagus
• several slices of bread
• half an inch thick
• well salted
• white sauce, or melted butter

Method

1. 1

   Scrape the stems of the asparagus lightly and clean.

2. 2

   Tie them in bunches of equal size and cut the large ends evenly.

3. 3

   Boil in plenty of salted boiling water.

4. 4

   Toast slices of bread until brown.

5. 5

   When asparagus is tender, lift it out, dip the toast in the boiling liquor, and dish the vegetable on it.

6. 6

   Pour over white sauce or melted butter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 133. The excerpt below is the record exactly as published.

ASPARAGUS. Scrape the stems of the asparagus lightly, but very clean; throw them into cold water and when they are all scraped and very clean, tie them in bunches of equal size; cut the large ends evenly, that the stems may be all of the same length, and put the asparagus into plenty of boiling water, well salted. While it is boiling, cut several slices of bread half an inch thick, pare off the crust and toast it a delicate brown on both sides. When the stalks of the asparagus are tender (it will usually cook in twenty to forty minutes) lift it out directly, or it will lose both its color and flavor VEGETABLES. 201 and will also be liable to break; dip the toast quickly into the liquor in which it was boiled and dish the vegetable upon it, the heads all lying one way. Pour over white sauce, or melted butter. ASPARAGUS WITH EGGS. Boil a bunch of asparagus

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