Asparagus Salad
Ingredients
Directions
Prepare
Chill the cooked asparagus on ice for 2 to 3 hours.
Dress and serve
Coat the tips of the asparagus with mayonnaise or vinaigrette.
Arrange neatly on a serving dish and serve.
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
- Cooked asparagus
- Forms the main body of the salad and provides its tender, crisp-cooked texture.
- Mayonnaise or vinaigrette
- Adds moisture, fat and flavour that coat the asparagus and carry the seasoning.
The step that matters
Chilling the asparagus on ice. Cooked asparagus keeps cooking from residual heat and turns soft and dull-coloured if left warm. Chilling it thoroughly stops the cooking and keeps the spears firm and bright green for serving.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.