Recipes > Salads > Asparagus Salads > Asparagus Salad

Asparagus Salad


Remove the binding round a bunch of asparagus, cut off an inch of the root end of each stalk, scrape off the outside skin, wash them, tie them in bunches containing six to eight each, and boil, if possible, with the heads standing just out of the water, as the rising steam will cook them sufficiently. If covered with water the heads are cooked before the root ends. When tender, plunge them into cold water, drain, arrange them on a side dish, pour over them a plain dressing, and serve.


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Fifty Salads (1885).

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