Asparagus Salad
Ingredients
Directions
Chill the asparagus on ice for 2 to 3 hours.
Coat the tips of the asparagus with your choice of sauce.
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
- Asparagus
- Main vegetable, providing the bulk and a crisp-tender texture when chilled.
- Mayonnaise
- Adds fat and creamy richness that coats the spear tips.
- Vinaigrette or salad dressing
- Adds acidity and moisture that brighten the flavour of the spears.
The step that matters
Chill the asparagus fully. Ice water halts residual cooking, so the spears stay bright green and crisp-tender rather than soft and dull. Chilling also firms the spears so the sauce clings instead of running off.
“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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