Some recipes in old cookbooks have the strangest titles. For example, I recently came across a hundred-year-old recipe for Tasty Asparagus. In one way the title was very descriptive – it clearly says that the asparagus is tasty. However, in another way, the description is very inadequate. How is the asparagus prepared? What are the main ingredients? I tend to skip over recipes with titles like this, but was intrigued when I saw that this was a recipe for asparagus and onions, and decided to give it a try.
I agree with the recipe author. Tasty Asparagus is tasty. Asparagus and onions make a really nice combination. And, it was quick and easy to make. This recipe is a keeper.
Here’s the original recipe:
By today’s standards, cooking asparagus for half an hour is excessive, so when I updated the recipe I reduced the cooking time substantively. For the cooking oil, I used olive oil. I’m not sure why the old recipe calls for adding the water used to cook the asparagus to the asparagus and onion mixture. I drained some of the excess liquid off before serving.
Here’s the recipe updated for modern cooks:
Tasty Asparagus (Asparagus and Onions
1 bunch asparagus
2 medium onions, sliced
3 tablespoons olive oil
Trim off the woody ends of the asparagus, and then cut into 1-inch pieces. Put in saucepan, and add about an inch of water. Bring to a boil using high heat, then reduce heat and simmer for 4 minutes. Remove from heat. Drain, but save 1 cup of the water used to cook the asparagus.
In the meantime, put the olive oil in a skillet. Heat oil using medium heat, then add the sliced onions. Cook until the onions are transparent, then add the cooked asparagus pieces and 1-cup of the water in which the asparagus was cooked. Bring to a boil using medium heat, then reduce heat and simmer for 3 minutes. Remove from heat and serve.
Interesting!
It’s a nice recipe.
I like asparagus, but I live alone and couldn’t face eating it several days in a row.
The bunches it is always sold in are large. I never thought about it before, but stores should let customers decide how many stalks they want to buy similarly to how they handle green beans. I can buy one handful of green beans, or two, or more – or just one green bean if I should so chose.
Yes interesting recipe I agree saving the water does seem excessive good choice to reduce it Sheryl.
Not sure why the recipe author used so much liquid.
Neither do I sheryl but even in todays recipes I sometimes find the liquid is way over and I put it down to either the recipes haven’t been tested or simmer and low ovens are different the world over…Thats my theory anyway😊
Your theory works for me.
Cooking the asparagus for a half hour seems long, but growing up everything we ate was well done.
Many hundred-year-old vegetable recipes have extremely long cooking times when compared to today’s recipes. But as you noted, years ago everything was cooked until it was very well done.
Love how you tweaked the recipe Sheryl! I lot of people grew up thinking they hated asparagus because it was often so overcooked and slimy!
Nice to hear that you liked how I tweaked the recipe. Not sure why they cooked asparagus so long back then. Some asparagus stalks may have been tougher back than what is typically sold in stores today.
Maybe the liquid was used at table over meat/potatoes? We always had some kind of “sauce” for anything dried out ; ) And yes as others mentioned, our veggies were always well-done : ) I still do not care for anything al dente! I am going to make this, as asparagus will soon be in the Farmers Market here. We used to have a patch of asparagus, but sadly it is gone, though it originally lasted decades.
I think that you will like this recipe. I bet you’re right that the liquid was to be put on meat or potatoes at the table. I know that cooks back then worried a lot about how many of the nutrients in vegetables ended up in the water when they were cooked – and that the liquid was sometimes saved and put in soups. It makes sense that they would also use the liquid as a type of “sauce.”
Hooray! Asparagus season is on its way. But 4 minutes is plenty for nice fresh shoots, in this household’s opinion.
It’s wonderful to be seeing all the spring vegetables and fruits at the store. Yesterday I saw rhubarb for the first time this year.
Ah! You don’t get forced rhubarb, grown in dark sheds, just after Christmas then? I used to live in the so called ‘rhubarb triangle, near Leeds. Thy said you could hear the rhubarb growing, squeaking against the other stems!
Wow, I didn’t know that there was such a thing as forced rhubarb. In the U.S. most fruits and vegetables we can get year round. Rhubarb is one of the few that is still seasonal.
It’s a bit of a British ‘thing’. Just a chance to get something fresh In The Bleak Midwinter. It’s so delicate and a pretty shade of pink. In England we can get almost everything year round too. But we still like to eat seasonally in our house.
I’m not a fan of asparagus but my husband love it. I think this may just be one I make for him as it is simple and quick!!
It’s tasty. I think that your husband will like this recipe.
A simple but I’m sure very tasty recipe!
It’s yummy.
Looks divine! Will have to try this.
Asparagus and onions are a tasty combo. I love to grill asparagus and spring onions. Your dish looks tasty! I’ll give it a try.
Mmm. . . grilled asparagus and spring onions sounds wonderful