To dress asparagus is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic acompaniment of asparagus that's boiled, and served on toast with melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: To dress asparagus.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
To dreſs aſparagus.
SCRAPE all the ſtalks very carefully till they look white, then cut all the ſtalks even alike, throw them into water, and have ready a ſtew-pan boiling. Put in ſome ſalt, and tie the aſparagus in little bundles. Let the water keep boiling, and when they are a little tender take them up. If you boil them too much you loſe both colour and taſte. Cut the round of a ſmall loaf about half an inch thick, toaſt it brown on both ſides, dip it in the aſparagus liquor, and lay it in your diſh ; pour a little butter over the toaſt, then lay your aſparagus on the toaſt all round the diſh, with the white tops outward. Don't pour butter over the aſparagus, for that makes them greaſy to the fingers, but have your butter in a baſon, and ſend it to table.
Modern Redaction
Ingredients:
300g asparagus spears
2 rounds cut from white bread (each about 1cm thick)
2 tbsp butter, melted
Method:
Snap off any woody bases from the asparagus and scrape the ends in a potato peeler. Form the asparagus into bunches and tie with an elastic band.
Bring a pan of lightly-salted water to a boil, add the asparagus and cook for about 6 minutes, or until just tender.
In the meantime toast the bread. Remove the asparagus from the pan and dip the toast in the asparagus water.
Arrange the moistened toast on a dish, pour over the melted butter then arrange the asparagus around the outside of the dish, with the tips pointing outwards. Serve accompanied by melted butter, which the guests can dip the asparagus into.
