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Asparagus Salad

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Asparagus Salad

Asparagus Salad

Ingredients

Directions

  1. Trim the hard ends off the asparagus and tie into bunches of equal length.

  2. Boil the asparagus in salted water until tender.

  3. Drain and cool the asparagus, then refrigerate until needed.

  4. Serve with French dressing or Mayonnaise dressing.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

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