Scalding asparagus
The receipt (recipe) for An Asparagus-Pan-Pie starts with the tender part of the Asparagus which are scalded in Water. I scald the asparagus by tying it in bundles as pictured which makes it easy to remove from the hemispherical kettle. (Information on the hemispherical kettle is located on my Food History Sources page.)
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LOVE that picture.
By: Little Sis on April 27, 2012
at 10:00 am