Asparagus
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- asparagus
- salt
- fine oil
- vinegar or lemon juice
- butter
- grated Parmesan
- pepper
- meat gravy
Instructions
- Scrape the white parts, trim the stem ends, and tie the asparagus in small bundles.
- Salt the water, plunge them in at a hard boil, and fan the pot to restore the boil; cook only until the tips begin to bow, keeping them slightly firm.
- Refresh in fresh water, then remove at once to serve hot; dress simply with fine oil and vinegar or lemon juice.
- Variant: half-boil, then brown whole in butter with salt, pepper, and a scant pinch of Parmesan, finishing with the golden butter poured over.
- Variant: layer the tips in an ovenproof dish with Parmesan, salt, pepper, and butter in a lattice, and melt the seasoning under a lid with heat above.
- Variant: finish half-boiled asparagus in meat gravy with butter and Parmesan, or dip the green tips in the batter of No. 156 for a fry.