vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Boil Asparagus
From The household (of the Detroit free press), 1886
Serves 4
For gravy, use the second boiling water thickened with butter, salt, pepper, and flour.
Presented as published in 1886. 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 (of the Detroit free press) (1886) by Goff, May Perrin,, page 518. The excerpt below is the record exactly as published.
TO BOIL ASPARAGUS. Clean the stalks of grit, wash in cold water and be sure to tie up the asparagus in bundles of fifteen or twenty when you go to boil them. Have the water on the full boil, in which there should be a good table- spoonful of salt ; cook twenty minutes outside ; drain thoroughly, steaming them slightly when they are cooked. Serve on toast, with a sauce of melted butter
Cook this with the app: pantry check, scaling, and the assistant.