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Asparagus

Instructions

Cut the asparagus all the same length, and scrape the white part lightly.

Tie it together and put it in boiling water, to which salt has been added, in the proportion of one tablespoonful to two quarts of water.

Add also half an ounce of butter.

Boil gently with the lid off the saucepan for half an hour, until the green part is tender, very young asparagus will not take so long.

Dish on toast; if liked, French or white sauce may be poured over the green ends.

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Source

The Skilful Cook (1905).


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