Asparagus, Tinned
Ingredients
Directions
Prepare
Place the tin in a saucepan and cover it with enough cold water.
Bring the water to a boil and let it boil for five minutes.
Serve
Remove the tin and carefully cut it open around 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
- Provides the main vegetable flavour and tender texture once heated through.
- Freshly made hot toast
- Gives a crisp, warm base that holds the asparagus and soaks up flavour.
The step that matters
Carefully cut the tin open around the edge. The tin and its contents are hot after boiling, so opening it carefully avoids scalds and splashes of steam and liquid.
“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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