Asparagi (Asparagus)
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Preparation time: 10 minutes.
- Cooking time: 30 minutes.
- 2 kg asparagus.
- 100g butter.
- 100g Parmesan.
- Salt.
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Trim away almost all the white end of the asparagus stalks. Wash the spears well, tie together into a bunch and put into a tall saucepan, standing upright, to steam. Remove from the heat when they are still fairly firm, arrange in an oven-proof dish, pour over the melted butter and sprinkle with salt and grated Parmesan. Put in the oven until crisp and golden. If you do not want to bake the asparagus, then steam them until completely cooked and serve with a simple and delicious sauce made of oil, lemon juice fand salt whisked together for five minutes.
Asparagus are good for the digestion and they are also diuretic. Apicius advised, "Let the asparagus dry thoroughly and then put them into hot water again: this makes them firmer". As for the
Anonimo Toscano, he wrote "On the sparaci".
