{"id":4675,"slug":"boiled-fresh-asparagus","title":"Boiled fresh asparagus.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh asparagus","salt","a glass of cold water"],"ingredients_norm":["fresh asparagus","salt","cold water"],"steps":["Fresh asparagus should be peeled very thin with a sharp knife, and well washed.","If to be served hot, put in boiling salt water over a hot fire about twenty minutes before serving. They should not be cooked in advance.","If to be served cold, as soon as the asparagus is done pour a glass of cold water over them so they will not continue cooking and become too soft. Allow to cool in the broth, and before serving lay on a towel or napkin to allow the water to drip off."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w27:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"627359f3874904b9f80566025e6ac2f0fa04056141659e2831e59a2de5412095","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-fresh-asparagus"}