Boiled Asparagus is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of of salted asparagus that are boiled, served on toast and accompanied with melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Asparagus.
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This is a classic recipe for a Victorian version of Boiled Asparagus that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Scrape the stalks quite clean, and then let them soak in salt and water for an hour. Cut them of an equal length, and tie them up in small bundles with tape; boil them gently in three different waters till the stalks are tender, which will be in a bout half an hour. Dip a piece of toast, about half an inch thick, with the crust cut off, into the asparagus liquor; cut the bundles; lay the asparagus upon the toast and serve with melted butter in a sauce boat.
Modern Redaction
Ingredients:
12 asparagus stalks (cut off the tops for another recipe)
1 slice of granary bread cut about 12mm thick
100g butter, melted
Method:
Peel the asparagus stalks then trim neatly to the same size. Pour salted water into a dish, add the asparagus stalks and set aside to soak for 60 minutes. After this time drain the asparagus then tie into a bundle and place in a pan of boiling water. Cook for 10 minutes then drain and pour over fresh boiling water. Cook for a further 10 minutes then drain once more and pour over more boiling water.
Continue boiling for a further 10 minutes then drain (reserve the water). In the meantime toast the bread then cut off the crusts. Dip the bread in the final asparagus cooking water then cut open the asparagus bundle and lay the asparagus on the toast.
Accompany with the melted butter served in a sauce boat.
