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Boiled Asparagus

A simple boiled asparagus dish seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Asparagus

Boiled Asparagus

Ingredients

Directions

Prepare

  1. Trim the white part of the asparagus stems, starting from the head.

  2. Place the trimmed asparagus in cold water.

  3. Tie the asparagus into bundles of about 20, keeping the heads aligned.

  4. Cut the stalks evenly to ensure they are the same length.

Cook

  1. Bring a pot of water to a boil and add coarse sea salt.

  2. Add the asparagus bundles to the boiling water and cook until tender.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Asparagus
Forms the main body of the dish and provides its tender, fresh texture when cooked.

The step that matters

Cook until tender in boiling salted water. Asparagus turns from crisp to mushy within a short time, so checking for tenderness early prevents overcooking. Boiling water cooks it quickly and evenly, and the salt seasons the stalks as they cook.

“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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