Asparagus, Preseeved in Salt
Ingredients
Directions
Pack the asparagus
In a square water‑tight wooden box, layer salt and asparagus alternately until filled.
Ensure the top layer has ½ inch of salt.
Cover the box tightly with a wooden lid and place a weight on top to keep it pressed down.
Store in a cool, dry place.
Prepare to use
When ready to use, soak the asparagus in cold water for 3 hours.
Scrape the asparagus.
Soak in lukewarm water for 5 hours, changing the water occasionally.
Cook the asparagus as desired.
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 vegetable being preserved and later cooked, so it is the main ingredient.
- Coarse sea salt
- Draws moisture out of the asparagus and preserves it, which is why it is soaked out before cooking.
The step that matters
Soaking to remove the salt. Salt draws water out of the asparagus and preserves it. Soaking it in water before cooking draws the salt back out, so the asparagus is not too salty to eat.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.