On preparing asparagus
PERIOD: Italy, 15th century | SOURCE: De Honesta Voluptate et Valetudine | CLASS: Authentic
DESCRIPTION: A simple dish of asparagus.
Boiled asparagus is laid out on a platter and salt, oil and vinegar are added. There are those who sprinkle it with herbs. Eaten as a first course, they combat flatulence in the stomach, they help clear the eyesight and gently soften the bowels. They are good for pains in the chest and spine and for intestinal complaints. There are those who cook them in wine and they are even more effective in this way.
- Andrews, Elizabeth Buermann. De Honest Voluptate. The First Dated Cookery Book. St. Louis: Volume V from the Mallinckrodt Collection of Food Classics, 1967.
OPTION: steam or boil the asparagus in a mixture of 2/3 water & 1/3 wine.
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On preparing asparagus © 2003 James L. Matterer
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