Fresh Asparagus

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut asparagus on lower parts of stalks as far down as they will snap. Wash, remove scales and retie bunches. Cook in boiling, salted water fifteen minutes, or until tender, leaving tips out of water first ten minutes. To remove the bitter taste of white asparagus, parboil, drain and add fresh boiling water, then boil until tender. Drain, remove string and add tablespoon butter, browned, to each pound bunch of asparagus or serve in White Sauce, or Cream Sauce, or pour over them a few bread crumbs browned in hot butter or fat, allowing one tablespoon butter to one pound bunch asparagus. Serve on toast.