Asparagus -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular way to cook asparagus was recommended to all the Methodist families of the United States of America in 1908 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
HOW THE ASPARAGUS SHOULD BE COOKED?
Many American writers on cookery expatiate to the great extent on the proper method of cooking asparagus well.
Sir Henry Thompson's process of cooking this delicious esculent vegetable merits some repetition- it is as simple and successful method as well.
Sir H. Thompson advises that the stalks of the fresh asparagus be cut off from the stalk exactly in equal lengths, "and tied into a bundle and boiled standing tips upward in a deep saucepan.
Nearly two inches of the heads of asparagus should be out of the water, for the steam sufficing to cook them as they form the tenderest part of the plant;while the hard stalky part of the stem is rendered soft and succulent by the longer boiling which this plan of boiling them vertically permits.
A period of thirty or forty minutes on the plan is recommended will render fully one- third or more of the stalk of asparagus delicious, while the head of the asparagus will be properly cooked by the steam alone.
The water of asparagus being cooked. must be boiling briskly when the vegetable is placed into it, and the salt for surely heightens its green color.
If a sauce is to be served with the vegetable, than you should have it in readiness, and as soon as the asparagus is cooked, it should be served at once. If the vegetable is to be served cold- you should drain the asparagus as soon as it is tender, and place it where it will cool quickly.
You should never allow it to remain in the water after it is tender, as the water destroys its fresh color. Delicious soups are made with asparagus. These soups are made without meat and they are excellent for luncheons once cooked properly.