Fresh Asparagus of Spring
(By
CELIA TIMMS)
When fresh asparagus appears in the shops and home gardens we know that spring is really here. And though tinned asparagus is used a great deal in the kitchen throughout the year, dishes such as Asparagus Vinaigrette (which is served cold) or hot asparagus in melted butter sauce require fresh stalks for success.
To cook fresh asparagus, tie it in bundles after carefully washing and scraping the ends with a knife to remove rough coating. Stand it upright in a suitable pan—the base of a double saucepan with the top reversed to form a lid is a functional makeshift. Pour boiling, salted water into the saucepan to just below the asparagus buds and cook for 12 to 15 minutes, being careful not to overcook.
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https://paperspast.natlib.govt.nz/newspapers/CHP19721031.2.42.1
Bibliographic details
Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
Word Count
131Fresh Asparagus of Spring Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
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Acknowledgements
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