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A taste of France property section

Asparagus Salad.

by Anne



Asparagus Salad.

How to make

Remove the binding round a bunch of asparagus.

Cut off an inch of the root end of each stalk

Scrape off the outside skin, wash them

Tie them in bunches containing six to eight each, and boil

If possible, with the heads standing just out of the water, as the rising steam will cook them sufficiently.

If covered with water the heads are cooked before the root ends.

When tender, plunge them into cold water, drain, arrange them on a side dish, pour over them a plain dressing, and serve.

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