Asparagus like Green Peas

Hussein

Wed, 8 May 2013 22:48:32 GMT

Great way of preparing asparagus. (Used tarragon instead savory though, which doesn"t seem to be that easy to get here in London.) it was a great side to baked trout. Out of interest, what books (beide Dumas) did you see the variations on the dish? Thanks for the recipe.

Marlene

Fri, 12 Apr 2013 05:34:26 GMT

I love that this recipe is listed because I lost a history cookbook that had it in it and I was with despair as one of my favorite herbs is savory ... yes, I"m an unusual American loving and know herbs as such like lovage. I digress, thank you so much for posting this beloved recipe to me, simple, but lost to time for many. For those of you whom can"t find (or don"t like) lovage or savory or marjoram even, try fresh lemon thyme. All the herbs work wonderfully, but even better together!

Jean-Claude

Mon, 21 Sep 2009 18:00:27 GMT

The French name for savory is sarriette.

Jan

Sat, 29 Nov 2008 02:41:54 GMT

Thanks for your answer, I know what it is now - "kruidnagel" in Dutch (my first language). Nagel = Nail = Clou = Clove...

fx

Wed, 26 Nov 2008 04:32:10 GMT

Jan, I believe this is the right word in English but may be wrong. What I meant was: Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisine all over the world. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; it is also grown in India under the name Lavang.

Jan

Tue, 25 Nov 2008 13:54:08 GMT

Another very interesting and beautifully photographed recipe!

I have one question - what do you mean with the "cloves" you add? It looks like they are some kind of seeds... For now, I tried making it without and it was quite nice anyway.

fx

Sun, 3 Aug 2008 15:00:35 GMT

Jaden, thanks for visiting! I hope all is well on your side!

Jaden, Steamy Kitchen

Tue, 29 Jul 2008 21:55:22 GMT

such a creative way to use aspgaragus! love it

Siobhan

Sun, 20 Jul 2008 04:08:42 GMT

Cant wait to try this recipe, my mouth is watering at just the thought!! Will let you know what my attempt turns up, thanks

fx

Thu, 12 Jun 2008 16:26:55 GMT

Aptronym, thanks for visiting! I hope to include more historical recipes in the future.

aptronym

Wed, 11 Jun 2008 05:24:51 GMT

I have only just discovered your website and would just like to thank you for this amazing introduction to recipes from times past. The photos are stunning, and the informative way you talk about the dishes makes my mouth water!! :)

fx

Thu, 22 May 2008 15:42:14 GMT

Marlene, you are wise to grow your own savory, it"s such fun to use home-grown herbs! I have dug up many other old recipes, but hey, they also need to be edible for present-day diners, that"s a different story. Many of these old dishes are really heavy and strong-tasting, using all kinds of strange offal most people have never even heard mentioned once. But I have another asparagus recipe ready for publication, it will come next week, Asparagus � la Pompadour, no less!

Marlene

Mon, 19 May 2008 17:28:01 GMT

I"m always looking for unique combinations and am finding myself turning to old cookbooks and history in search of "new" flavor combinations. I thank you for this one!

This is truly a delightful find. I myself in California can not find savory readily available either. I have been growing it for the last year and stock tons of dried as well. I usually pair it with stocks, meats, and as of late even vegetables. So this recipe is indeed very appealing. I shall love to see what else gets dug up!

fx

Sun, 4 May 2008 15:24:17 GMT

Matt, if there is somewhere in the sky a table listing all the ingredients that are "healthy", written in letters of fire, then I have not seen it. A dish is a combination of ingredients resulting in something more or less healthy. If you eat your asparagus with only a pinch of salt, this is quite healthy. But if you eat a pound of salt you"ll be dead within hours. Adding a little cream to your asparagus does not make the dish unhealthy anymore than adding salt makes it poisonous.

mattomatic

Sun, 4 May 2008 05:00:22 GMT

healthy?? Cream is tasty...but it"s not healthy...just tasty...

fx

Mon, 28 Apr 2008 15:14:36 GMT

Deborah, you"re damn right that tarragon would be more than an acceptable substitute to savory, which is the old-fashioned cantakerous spinster in the herb garden. No surprise she did not become as famous as the delicate tarragon! But I wanted to share a piece of history and there would have been no point tweaking the recipe. And I found the savory!

Deborah

Mon, 28 Apr 2008 14:40:57 GMT

Do you think that french tarragon would be a nice alternative to savory?

fx

Thu, 24 Apr 2008 14:20:08 GMT

Stahlregen, I have a whole section in my library about historical recipes, but this one is quite edible for the modern palate compared to most ancient recipes, especially Romans. You could prepare it with green peas but the point, for me, is to try to imitate green peas when they could not be obtained off season, with another vegetable that is usually rather noble and never chopped in tiny bits. I think the recipe shows this in an intriguing way!

Stahlregen

Wed, 23 Apr 2008 20:15:56 GMT

fx, it"s always fun to see you dig up one of these ancient recipes. Sort of reminds me of the time in 6th grade when we went to the archeological state museum where we had a Roman cooking course... I think I"ll need to do some digging at home to see if I still find those recipes somewhere. As for this one, am I correct in assuming it could also be prepared as "actual green peas like green peas"? ;)

fx

Wed, 23 Apr 2008 14:37:14 GMT

Constantins, I"ll buy some artisan creme next time!

constantins

Tue, 22 Apr 2008 13:39:32 GMT

UHT cream! Sacrilege!

fx

Tue, 22 Apr 2008 13:25:17 GMT

Vicki, I just love my Porsche knife, but it"s really more about design and durability than anything else. Most cooks use knives with molded plastic handles, they don"t look fancy and cost much less. But if you"re in the market for a hot-looking, sturdy, sharp knife that has been endorsed by well-funded professional chefs, you can"t get wrong with a Porsche. I hope this helps!

fx

Tue, 22 Apr 2008 13:18:16 GMT

Lori, thanks for getting the US name for savory, if you can find it, satureja hortensis has a more delicate taste better suited to this dish. Good luck!

Vicki

Mon, 21 Apr 2008 23:25:38 GMT

OK, I"m commenting again about the shiny things - do you like your Porsche knife? I"m in the market for a new chef"s knife - I"m intrigued by the Chroma, but it looks like something you"d throw, rather than slice with!

Lori

Mon, 21 Apr 2008 11:34:48 GMT

FYI.
In the USA, Satureja hortensis is called summer savory and satureja montana, winter savory. It is not a common herb for the grocery store. I believe I have some growing in my yard. I am going to go check! Thank you for this recipe.

fx

Mon, 21 Apr 2008 04:00:09 GMT

Ben, you must use satureja hortensis, or if you can"t find it, its rougher country cousin, satureja montana. If you can"t find it at your grocer"s (I was surprised to find myself!), then you can certainly order online a little plant to grow in a pot.

Ben

Mon, 21 Apr 2008 03:44:55 GMT

Hi Fran�ois, you mention "savory" as the herb, but I am looking on the internet and various herb directories but cannot find this listed? Is there another name that it may go by?

Thanks