Asparagus Salad
Ingredients
Directions
Chill the cooked asparagus on ice for 2 to 3 hours.
Coat the tips of the asparagus with your choice of sauce.
Arrange the asparagus 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 carries the dressing.
- Mayonnaise
- Adds creamy richness and moisture that coats the asparagus tips.
- Vinaigrette
- Adds acidity and a sharp, bright flavour that cuts through the vegetable.
- Salad dressing
- Adds moisture and seasoning to coat the asparagus.
The step that matters
Chill the asparagus on ice for 2 to 3 hours. Chilling firms the cooked asparagus and stops it cooking further, so it stays crisp-tender and holds its colour. Thorough cooling before dressing keeps the sauce from thinning and running off the spears.
“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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