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Stuffed Asparagus

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Stuffed Asparagus. Cook the eggs and shell them. Cook large asparagus and chop tender meat fine and add in whatever you add to the meat of meatballs, and cloak the asparagus, one after the other, with the meat, and go with care until they cling together. Put a large clay pot on the fire, in which you have put water, salt, a spoon of murri and another of oil, cilantro juice, onion juice, pepper, caraway and coriander seed; fry gently, then throw in the asparagus and handle them carefully. Fry until done, and throw in meatballs of that meat, and when it is all done, cover the contents of the pot with eggs and bread crumbs and some ground meat and decorate with egg yolks, God willing.


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