vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Buttered Asparagus
From The farm cook & rule book, 1923
Serves 2
Use 1.5 tablespoons of butter for every cup of asparagus.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 87. The excerpt below is the record exactly as published.
Buttered Asparagus Cut off the lower parts of the stalks as far down as they snap. Wash and cook in boiling salted w^ater 20 minutes or until the asparagus is tender. Drain and spread with butter, using li/^ tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.