Asparagus, To Prepare and Cook (Asperges)

Ingredients

• bunch of asparagus
• salt
• a little lemon juice

Method

1. 1

   Cut the stalks all one length, scrape the white part lightly with a knife from the tip downwards, wash in cold water, tie in bundles with tape, and let lie in cold water for 30 minutes.

2. 2

   Drain, then boil or steam in a saucepan with enough water to cover, adding salt and lemon juice, until tender.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 206. The excerpt below is the record exactly as published.

Bunch of Asparagus rated asparagus, but have the same delicious flavour. 404. Asparagus, To Prepare and Cook (Asperges) To Prepare. — Cut the stalks all one length, and scrape the white part lightly with a knife from the tip downwards. Then wash in cold water, being very careful not to break the green points. Tie the asparagus in bundles with a piece of tape, keeping the heads all one way, and let these bundles lie in oold water for £ hour. Then drain. To Boil or Steam. — Choose a saucepan large enough to hold the asparagus lying flat, and if possible place a wire drainer at the foot of it. Pour in enough water to oover the asparagus and add salt and a little lemon juice

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