Preparation info

  • Allow

    6 or 8

    medium–sized heads per person
    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 bundle of asparagus
  • salt
  • 2 oz. butter
  • lemon juice


Trim the hard white ends of the asparagus to suitable lengths for serving Scrape the stalks with a sharp knife, working downwards from the head. Wash them well in cold water. Tie them into small bundles with the heads in one direction. Re-trim the stalks evenly. Keep them in cold water until ready to cook. Cook very gently, with the heads off the source of heat, in just enough salted, boiling w