2 tbsp oil
1 garlic clove, crushed
2 lb asparagus sliced diagonally
1 salt, pepper
Directions
Heat oil in skillet over high heat almost to smoking point. Stir in
garlic, then add asparagus. Cover and shake pan vigorously 3 to 5
minutes. Asparagus should be crisp-tender. Season to taste with salt
and pepper.
(C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 03
Mar 93 18:29:46
Servings: 8 servings
Asparagus Cantonese Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Academics have traced the existence of recipes back into history, at least as far back into history as ancient Egypt, and maybe further still. Interesting though that is, generally, these old recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to academics are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times made use of a good variety of spices, including some familiar names for example thyme, fennel and asafoetida. Moving on, there were a couple of books published in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is served today, but rather accounts of the types of food prepared by the chefs of the rich and powerful. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including spices like parsley and basil. These new herbs and spices prompted an explosion in recipe publications, the majority of which still exist in private cookery archives. By the time we get to the twentieth century, cookery books were starting to become popular as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Asparagus Cantonese recipe.
