vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Buttered Asparagus
From The household cook book, 1902
Serves 4
Do not cook until the heads break off.
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 The household cook book (1902) by Smiley, James B[ethuel],, page 169. The excerpt below is the record exactly as published.
BUTTERED ASPARAGUS.— Pour boiling water over a bunch of asparagus, then untie the bundle and lay it in a large frying-pan; cover with boiling water, sprinkle on a very little salt, cover, and cook 20 or 30 minutes — do not cook until the heads break off. When done, pour off the water, lift the pieces carefully by the hard end of the stem, lay them in a flat vegetable dish, place bits of butter
Cook this with the app: pantry check, scaling, and the assistant.