Boiled Asparagus

Ingredients

• two bunches of asparagus
• a teaspoonful of salt

Method

1. 1

   Cut tough ends from asparagus, wash, and tie in bundles.

2. 2

   Boil in salted water for twenty-five minutes.

3. 3

   Drain, untie, and serve on toast with butter and salt.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 269. The excerpt below is the record exactly as published.

Boiled Asparagus. After cutting the tough ends from the asparagus, wash it in cold water and tie it again in bundles. Put it into a stew-pan with salted boiling water, — a teaspoonful of salt to every quart of water, — and boil for twenty-five minutes. On taking from the fire, drain off the water. Now untie the bundles, and place the asparagus on slices of toast. Season with butter and a little salt. Or, the asparagus may be cut in two-inch pieces and boiled as directed. Drain off all the water. Put the asparagus in a vegetable-dish, and season with butter and a little salt. This is a very satisfactory way to cook and serve the vegetable. * Asparagus Points. Cut off the tender green heads of asparagus. Wash them, and then boil in salted water from fifteen to twenty minutes. These are served like peas. Asparagus with Eggs. Use two bunches of asparagus

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