1 lb fresh asparagus
2 tbsp butter
1/2 lb mushrooms, sliced (2 cups)
2 tbsp chopped shallots
1/2 tsp salt
1 each freshly ground black pepper
4 tbsp chopped, fresh coriander
Directions
Trim off tough part of asparagus stalk, about 2 to 3 inches from
bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch
from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter
in a non stick frying pan. Add mushrooms and cook over high heat,
tossing and shaking, until mushrooms are lightly browned. Add
asparagus. Cook, stirring and tossing for about 1 minute. Add
shallots, salt and pepper. Sprinkle with coriander. Cook for 30
seconds.
Servings: 6 servings
Asparagus With Mushrooms & Fresh Coriander Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into distant history, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians are some stone tablets in ancient Sumerian which recount the preparation 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 blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. He recounts how the meals were split into appetizers, main meal and desserts, a very modern way of dining. Additionally, he informs us how the Romans used a wide range of spices and herbs, including some that we all recognise such as thyme, mint and dill. As our culinary historical trip moves to more modern times we find some books which date from the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that we all know today, but rather descriptions of the types of food eaten by the rich and wealthy people of that period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including basil and rosemary. The introduction of these new herbs and spices led to an eruption in recipe books, the majority of which still exist in academic collections. When we get to the 1900s, cookbooks are greatly in demand mostly due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Asparagus With Mushrooms & Fresh Coriander recipe.
