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📝 Description
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🥘 Ingredients
To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; asparagus. [Illustration: ASPARAGUS ON TOAST. ASPARAGUS TONGS.]
👨🍳 Method
Asparagus should be dressed as soon as possible after it is cut, although it may be kept for a day or two by putting the stalks into cold water; yet, to be good, like every other vegetable, it cannot be cooked too fresh. Scrape the white part of the stems, _beginning_ from the _head_, and throw them into cold water; then tie them into bundles of about 20 each, keeping the heads all one way, and cut the stalks evenly, that they may all be the same length; put them into _boiling_ water, with salt in the above proportion; keep them boiling quickly until tender, with the saucepan uncovered. When the asparagus is done, dish it upon toast, which should be dipped in the water it was cooked in, and leave the white ends outwards each war, with the points meeting in the middle. Serve with a tureen of melted butter.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I tried my hand at Mrs. Beeton's Boiled Asparagus, and I must say, it was a delightful trip back in time. I was struck by the simplicity of the recipe—just asparagus, water, salt, and toast. No fancy sauces or complicated techniques. I found the key to success was indeed in the freshness of the asparagus, as Mrs. Beeton advised. I was surprised by how much difference it made to start the asparagus in boiling water rather than cold. The stalks turned out tender and vibrant, a stark contrast to the often overcooked, woody asparagus I've encountered. This recipe is perfect for the weeknight cook looking to add a touch of vintage charm to their meal. The asparagus on toast is a delightful, light dish that pairs beautifully with a simple protein. I ended up serving it with some pan-seared chicken and a glass of white wine. The toast, dipped in the asparagus cooking water, added a lovely savory note that I hadn't anticipated. It's a small detail that makes this dish truly special. So, if you're looking to impress with minimal effort, give this one a try. It's a classic for a reason.
