Maybe you've heard of this? I hadn't and it made me chuckle when I read it. I could just see this patch of beautiful green, growing asparagus and me, sneaking up behind it so it wouldn't see me
coming with my garden shears....
From my newly favorite old book...
comes the following recipe...here in Michigan I've only had one spear this spring...so this sounds really goooood...as I wait for fresh asparagus from my garden, I can say thanks to the military/industrial complex that allows me to get asparagus any time of year.
Ambushed Asparagus
"Cut off the tender tops of fifty heads of asparagus; boil and drain them. Have ready as many stale biscuits r rolls as there are persons to be served, from which you have cut a neat top slice and scooped out the inside. Set them in the oven to crisp, laying the tops beside them, that all may dry together. Meanwhile put into a sauce-pan a sugarless custard made as follows: A pint or less of milk, and four well-whipped eggs; boil the milk first, then beat in the eggs; set over the fire and stir till it thickens, when (I think it should've been 'then' but our ancestors didn't have 'spell-check') add a table-spoon of butter, and season with salt and pepper. Into this custard put the asparagus, minced fine. Do not let it boil, but remove from the fire as soon as the asparagus is fairly in. Fill rolls with the mixture, put on the tops, fitting them carefully; set in the oven three minutes, after which arrange on a dish. To be eaten hot."
Note that this seems to have been written for wood-burning ovens so there might need to be some changes made for modern ovens. I would hazard a guess at beginning with an oven set at 350 degrees Fahrenheit.
coming with my garden shears....
From my newly favorite old book...
TRIED AND APPROVED.
Buckeye Cookery
AND
PRACTICAL HOUSEKEEPING
———————
REVISED AND ENLARGED.
———————
“’Bad dinners go hand in hand with total depravity, while a properly fed man is already half saved.’”
——————————————
EIGHTIETH THOUSAND
———————————————
BUCKEYE PUBLISHING COMPANY,
MINNEAPOLIS, MINN.
1880
comes the following recipe...here in Michigan I've only had one spear this spring...so this sounds really goooood...as I wait for fresh asparagus from my garden, I can say thanks to the military/industrial complex that allows me to get asparagus any time of year.
Ambushed Asparagus
"Cut off the tender tops of fifty heads of asparagus; boil and drain them. Have ready as many stale biscuits r rolls as there are persons to be served, from which you have cut a neat top slice and scooped out the inside. Set them in the oven to crisp, laying the tops beside them, that all may dry together. Meanwhile put into a sauce-pan a sugarless custard made as follows: A pint or less of milk, and four well-whipped eggs; boil the milk first, then beat in the eggs; set over the fire and stir till it thickens, when (I think it should've been 'then' but our ancestors didn't have 'spell-check') add a table-spoon of butter, and season with salt and pepper. Into this custard put the asparagus, minced fine. Do not let it boil, but remove from the fire as soon as the asparagus is fairly in. Fill rolls with the mixture, put on the tops, fitting them carefully; set in the oven three minutes, after which arrange on a dish. To be eaten hot."
Note that this seems to have been written for wood-burning ovens so there might need to be some changes made for modern ovens. I would hazard a guess at beginning with an oven set at 350 degrees Fahrenheit.
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