Saturday, January 26, 2013

Steamed Asparagus

Asparagus became widely available in America during Colonial times.  

Asparagus was a favorite of Thomas Jefferson. Jefferson grew asparagus in his garden at Monticello, he would have instructed his enslaved French trained chef, James Hemings, to cook it his way for his American guest.

The recipe appears in The City Tavern Cookbook, a collection of historical recipes compiled by Walter Staib is executive chef at The City Tavern Restaurant  in Philadelphia. The City Tavern open in 1773, and played host to the Founding Fathers of our country during the late 18th century. The original City Tavern was destroyed in a fire and demolished in 1854. The tavern reopened in 1976, and in 1994 Restaurateur Walter Staib took over as chef. Food continues to be prepared at the Tavern in the traditional colonial style.

City Tavern was the unofficial meeting place of the First Continental Congress. The dishes in this cookbook were enjoyed by the likes of Thomas Jefferson, George Washington, Benjamin Franklin, John Adams, and even Benedict Arnold. Many of the recipes are French in origin.
Research Resource: The History Kitchen

Asparagus is a good source of potassium, fiber, vitamin B6, vitamin A & C, thiamin and folic acid. The latter is said to boost histamine production which has the ability to get you in the mood. 

Steamed Asparagus
Copyright  2013, Christine’s Pantry. All rights reserved.

1 bunch asparagus ends trimmed
salt and pepper, to taste
1/2 teaspoon garlic powder

Dampened 4 paper towels with water. Spread out the paper towels. Place asparagus on 2 dampened towels, and top with remaining dampened towels. Place in microwave on high, about 3 to 4 minutes, until crisp tender. Carefully remove asparagus from microwave. Remove paper towels. Sprinkle asparagus with salt, pepper and garlic powder. Transfer to serving plate. Serve immediately. Enjoy!




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