Receta Steamed Asparagus
by Christine Lamb

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.

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

reserved.

Ingredients:

Directions:

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!