Asparagus Salad
Ingredients
Directions
Cook the asparagus
Cook three bunches of asparagus in boiling salted water until tender.
When they are tender, cut off the tender parts.
Dress and serve
Mix with a cream dressing seasoned with pepper and salt.
Alternatively, serve six stalks with one teaspoonful of mayonnaise to each person.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Asparagus
- Forms the main body of the salad and becomes tender when boiled in salted water.
The step that matters
Cook the asparagus until tender. Boiling until just tender softens the fibrous stalks without turning them mushy. Undercooked stalks stay tough and stringy, while overcooked ones lose texture and colour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More asparagus salad recipes
You might also like
Asparagus Soup179 recipes
Cream of Asparagus38 recipes
Boiled Asparagus27 recipes
Tomato Soup526 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.