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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Young lamb with asparagus. Clean it, slice it and boil it like I told you, break some weak asparagus until they are the size of peas, after the meat is boiled cook them together, but don't overcook it. Serve it like they serve the sorrel, put the asparagus on top the meat.