Asparagus Salad
Ingredients
Directions
Prepare the asparagus
Cut off the tops from the asparagus.
Boil the asparagus in salted water for 15 minutes.
Drain and transfer to cold water for 30 minutes.
Dry the asparagus on a napkin.
Dress and serve
Place in a salad dish and pour French dressing over it.
Chill on ice for 10 minutes before serving.
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
- Asparagus
- Forms the main body of the salad and provides its tender, crisp-cooked texture.
- French dressing
- Adds acidity and fat, giving the asparagus flavour and moisture.
The step that matters
Boil the asparagus in salted water for 15 minutes. Boiling for the full time softens the stalks enough to eat while keeping them green. Overcooking makes them limp and dull, and the cold-water step then stops further cooking.
“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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