Substitutes for Flesh Foods: Vegetarian Cook Book

by Edwin Giles Fulton

ASPARAGUS NO. 1

Asparagus, like potatoes, contains a bitter alkaloid, which is drawn into the water in cooking, and often imparts to it a very unpleasant flavor. This may be remedied by blanching the asparagus in boiling water for four or five minutes. Then drain, and add more hot water, and finish cooking.