Boiled Asparagus
Ingredients
Directions
Prepare
Cut the stalks of asparagus evenly and tie them into a bunch.
Cook and serve
Place them upright in a pan with boiling water, ensuring the water is about 3 inches from the tops.
Boil for 30 to 40 minutes.
Lift them out, drain well, remove the string, and serve on a napkin or 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Asparagus
- Is the vegetable being cooked, so its stalks soften to tender while the tips steam above the water.
The step that matters
Keep the tips out of the boiling water. Placing the spears upright with the water about 3 inches from the tops lets the tips steam gently while the stalks cook, so the delicate tips do not overcook or turn mushy.
“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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