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5 Vegan-Friendly Asparagus Recipes from History for Springtime Dinners
As the weather gradually warms and the changing of the seasons approaches, side dishes using seasonal vegetables can be a refreshing change to dinner menus. Asparagus, a vegetable that comes into season through the months of spring, has been cultivated and enjoyed for centuries. Here are five vegan-friendly recipes from history for asparagus, perfect for complementing a springtime dinner.
#1 Pickled Asparagus
Asparagus has been valued for culinary purposes for thousands of years. The cultivated vegetable is at its freshest in spring, but various methods of preserving asparagus year-round were developed by different cultures. The Romans used the cold temperatures of the Alps to have asparagus year round by freezing it, and the ancient Greeks developed methods of drying the vegetable to extend its shelf life. Pickling asparagus was another method of preserving the taste of spring. This Victorian-era recipe for pickled asparagus would be a flavorful addition to a relish or appetizer tray.
ASPARAGUS PICKLED. — Cut and wash the green heads of the largest asparagus ; let them lie two or three hours…
