Asparagus Salad
Ingredients
Directions
Prepare
Cut off all the woody parts of the asparagus.
Boil the asparagus until tender, then set aside to cool.
Chill the asparagus on ice until serving time.
Serve
Arrange the asparagus nicely on a platter or individual plates.
Serve with either mayonnaise or French dressing.
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
Explore the science
What each ingredient does
- Very tender asparagus
- Forms the main body of the salad and provides its tender texture and fresh flavour.
- Mayonnaise or french dressing
- Adds fat, moisture and tangy flavour to the asparagus when served.
The step that matters
Boil the asparagus until tender, then set aside to cool.. Boiling until just tender softens the fibres without turning them mushy. Cooling promptly stops the cooking, keeping the spears firm and bright green for the chilled salad.
“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.
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