Asparagus, Tinned
Ingredients
Directions
Place the tin in a saucepan and cover it with cold water.
Bring the water to a boil and let it boil for 5 minutes.
Remove the tin and carefully cut it open near the edge.
Drain the liquid and serve the asparagus on hot toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Asparagus
- Is the main ingredient, providing the vegetable flavour and tender texture served on the toast.
The step that matters
Carefully cutting open the hot tin. The tin is heated and may still hold pressurised steam, so cutting it open carefully avoids scalding. Boiling it in its sealed state also heats the contents safely before serving.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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