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A taste of France property section
Asparagus Salad.
by Anne
Asparagus
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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