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Asparagus, Hoiled

A simple boiled asparagus dish, cleaned, bundled, boiled, and served warm.

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

Ingredients

Directions

Prepare

  1. Scrape the asparagus lightly with a knife to clean them.

  2. Tie them in little bundles of 10 or 12 with string.

  3. Cut off the white tops to make them of equal size.

Cook

  1. Boil water in a saucepan.

  2. When the water boils, add the asparagus.

  3. Let them boil for 15 minutes.

  4. Remove them from the water and strain.

Serve

  1. Take off the string and place them on a warm vegetable dish.

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.

Explore the science

What each ingredient does

Asparagus
The main vegetable, cooked in boiling water until tender.

The step that matters

Let them boil for 15 minutes.. Asparagus softens quickly in boiling water. Cooking too long makes it mushy and dulls its bright green colour, so timing matters.

“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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