No. 679 — Asparagus for Sauces
English historical translation of Molokhovets recipe No. 679 from the 1901 Russian cookbook, retaining original methods and measures.
Trim and clean the asparagus as in the general note, cut off excessively long stalks, wash and tie in bunches of four or five shoots.
Bring salted water to the boil in a large oval pan and add the asparagus about an hour before serving. When halfway cooked, remove the pan from the heat and let the asparagus finish cooking in the open pan.
Lift with a perforated spoon onto a sieve and remove the strings. Once drained, lay on a serving dish lined with a hot folded napkin, tips together in the center. Cover with another hot napkin to keep warm.
For canned asparagus, the author advises warming it in salted boiling water in a double saucepan over steam, without boiling.
To provide
3 Russian pounds of medium-thickness asparagus | Or 4½ Russian pounds of thick asparagus |