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Asparagus in crisp rolls
Preparation info
- To Serve
Six
- Difficulty
Easy
Appears in
Published 1978
This is an eighteenth-century recipe which is still as delicious today as it ever was. In the old days the recipe called for ‘a hundred or so of grass’ so it is safe to say that their asparagus were the merest whisps compared with what we now eat. Use this recipe when there are not quite enough asparagus to go round.
Ingredients
6 350 g ¾ lb 150<
Method
Slice the rolls straight across the top, removing an oval slice of crust which will form lids for the rolls. Pull out the crumbs so that you have six crusty shells. Put them aside. Trim the asparagus to remove all the woody parts, and wash thoroughly.
Chop the asparagus into short pieces and cook in boiling, salted water until, tender, about 12-15 minutes. Drain, catching the cooking li