Label
All
0
Clear all filters

Asparagus

Appears in

By Robert Carrier

Published 1965

  • About
Before asparagus was widely used as a food, it enjoyed a great reputation as a medicine for almost everything from toothache to heart trouble. The early Greeks and Romans enjoyed this delicious vegetable both fresh, as we do - and dried. The dried stalks were prepared by boiling them, making them perhaps the first dehydrated vegetable.
Today, many varieties are available in this country: French asparagus, of which the best known and most delicious is the Argenteuil variety; Italian asparagus or purple Genoa asparagus; Belgian asparagus; German asparagus; and finally, green asparagus, which is subdivided into two types - small, used for garnishes and known as asparagus tips, and large, which is prepared much like Argenteuil asparagus.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title