{"id":6969,"slug":"canned-asparagus","title":"CANNED ASPARAGUS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Canned asparagus","Cold water","Boiling water"],"ingredients_norm":["canned asparagus","cold water","boiling water"],"steps":["Open one end of the can, as indicated on wrapper, so tips will be at opening.","Pour off the liquid and allow cold water to run over gently and to rinse.","Drain and pour boiling water over them in the can and set in a hot oven to heat thoroughly.","When ready to serve, drain and arrange carefully on hot platter.","Serve same as fresh asparagus, hot on toast or cold with salad dressing, or with \"Sauce Hollandaise\", poured over."],"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/12350","source_ref":"pg:12350:w29:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"130926f96d375210a6dd2fe135157216fa0b638562d3dc0d587cb4d3a16f3898","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","notice":"Historical recipe, 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/canned-asparagus"}