2 lb fresh asparagus
1 cup boiling water
1/2 tsp salt
1 tbsp cornstarch
1/4 cup cold water
1/4 cup butter or margarine
3 tbsp sesame seeds, toasted
Directions
Place asparagus spears in a large skillet; add boiling water and
salt. Cook for 5-7 minutes or until tender. Remove asparagus and keep
warm. Drain cooking liquid, reserving 1/2 cup in a small saucepan.
Combine cornstarch and cold water; stir into liquid. Cook and stir
over medium heat until thickened and bubbly; cook and stir 1 minute
more. Stir in butter until melted. Spoon over asparagus and sprinkle
with sesame seeds. Serve immediately. Yield: 6-8 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Homemaker Schools Recipe
Collection Spring 98
Servings: 6 servings
Asparagus W/Sesame Butter Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Academics have tracked the existence of recipes back into history, in truth as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these old records were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts is a series of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times used many different spices, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. As we move on, there are two recipe books dating from the 14th Century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that appears on menues today, but rather accounts of the types of food prepared by the chefs of the rich and powerful of the time. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, including basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe manuscripts, some of which still exist in private libraries. During the next few centuries, the powerful families of Europe competed to offer the most exotic banquets, and as a result the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the 20th century, cooking books were in great demand, mostly due to increased literacy, people having more leisure time and disposable income. The revolution that is television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Asparagus W_Sesame Butter recipe.
