[Sca-cooks] period asparagus

[Liam Fisher]

Hmmm, I was pondering over this for a while...

I'm thinking you could use fiddleheads to simulate the adult
asparagus?

You'd have to skin the ferns, and probably the adult
asparagus too, they tend to get a weird skin that comes
off easy after a nice scald -n- shock.


Hmmm, I might give this a try when I can find both ingredients to compare
them

Cadoc MacDairi
************************************************
Mountain Confederation
Shire of Blak Rose
East Kingdom
Under a rock
----- Original Message -----
From: "Philip & Susan Troy" <troy at asan.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, April 10, 2002 6:49 AM
Subject: Re: [Sca-cooks] period asparagus


> Also sprach Philippa Alderton:
> >Checked- didn't see the one from Anthimus, Stefan. e
> >says to boil it in water in which parsley or fennel
> >root, and a little coriander has been added, or mint,
> >and the water be drunk with wine. Asparagus ought not
> >to be cooked too much, unless it be very strong, and
> >should be eaten in salt and oil...
>
> You know, I wonder if this describes an herbal infusion, rather than
> "an asparagus dish" per se, and whether it is intended to be made
> from the fern-like mature asparagus plant, rather than the
> [botanically speaking] underdeveloped asparagus "spear".
>
> Anthimus' claim that they ought not to be overcooked is, of course,
> supported by Caesar Augustus' frequent country aphorism, "I want it
> done quicker than boiling asparagus!" Of course, a lot can happen to
> a plant in over 600 years.
>
> Adamantius
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