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Recipe by Daniel Myers

Another variation of boiled sallet recipe. This time I tried it with some fresh asparagus. Aside from being incredibly quick and easy, it tastes wonderful.

1 pound fresh asparagus
1/2 medium onion (about 1/2 cup chopped)
1/4 cup currants
2 Tbsp. butter, melted
1/2 tsp. powder douce

Cut asparagus spears into pieces about 3 inches long, wash, and set aside. Put onions, and currants into a large pot of boiling water. Allow to cook until onions are tender. Add asparagus and cook until tender. Drain and add remaining ingredients. Serve hot.

Source [A new booke of Cookerie, J. Murrell]: Diuers Sallets boyled. Parboyle Spinage, and chop it fine, with the edges of two hard Trenchers vpon a boord, or the backe of two chopping Kniues: then set them on a Chafingdish of coales with Butter and Uinegar. Season it with Sinamon, Ginger, Sugar, and a few parboyld Currins. Then cut hard Egges into quarters to garnish it withall, and serue it vpon sippets. So may you serue Burrage, Buglosse, Endiffe, Suckory, Coleflowers, Sorrel, Marigold leaues, water Cresses, Leekes boyled, Onions, Sparragus, Rocket, Alexanders. Parboyle them, and season them all alike: whether it be with Oyle and Uinegar, or Butter and Uinegar, Sinamon, Ginger, Sugar, and Butter: Egges are necessary, or at least very good for all boyld Sallets.

Published: November 21, 2008