Boiled Asparagus

Ingredients

• Asparagus is best when freshly cut
• a little salt
• a round of toast half an inch thick

Method

1. 1

   Scrape asparagus stems and place in cold water.

2. 2

   Cut ends evenly and tie in bundles.

3. 3

   Boil salted water, add asparagus, and boil gently without a lid for 20-30 minutes until tender.

4. 4

   Drain and serve on toast, with melted butter or sauces on the side.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 178. The excerpt below is the record exactly as published.

boil Asparagus and Seakale. — Asparagus is best when freshly cut. Scrape the stems slightly and throw them into cold water as they are clone, but do not keep them in more than a minute or two. Cut the white ends evenly, to make the stalks the same length, and tie them in bundles with tape or rag, as twine would be likely to cut the stalks. Choose a stewpan large enough to hold the asparagus without bending the stalks. Half fill it with water, throw a little salt into it, skim it, and when it boils quickly put in the asparagus. Leave the lid off the pan, and boil gently till tender. Asparagus will need to boil from twenty to thirty minutes, according to the thickness, and it should be taken up as soon as it is done enough, or it will lose colour and flavour. Drain it, and lay it on a round of toast half an inch thick

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