1 1/2 lb asparagus
1 dash salt
3 tsp fragrant peanut oil or olive
2 shallots, peeled and minced
1 dash finely chopped parsley
Directions
Snap off tough ends of asparagus. If asparagus is thick, old or
tough, peel bottoms. Add asparagus to pan of boiling salted water.
Boil gently until cooked--bright green and tender--but still firm,
about 5 to 8 minutes. Remove; drain on towel; put on platter and
drizzle with oil, lifting spears to coat.
Sprinkle with shallots and parsley. Salt slightly.
Servings: 4 servings
Asparagus With Shallots Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Academics have proved the existence of recipes far back into antiquity, at least as far back into history as early Egypt, and possibly even further. However, mostly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, something we still use today. Aspicius describes how the Roman chefs were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens like bay, fennel and parsley. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including coriander, parsley, and rosemary. These new herbs and spices created an increase in recipe books, most of which are kept safe in academic collections. The arrival of TV brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Asparagus With Shallots recipe.
