Salad of Asparagus

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

large asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
slices of lemon ↝ Lemon, raw [Citrus fruits]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Scale and cut off the heads of large asparagus.
Boil them till nearly done.
Strain the asparagus and put them into cold water for five minutes.
Drain them dry.
Lay the asparagus in rows on a dish.
Put slices of lemon round the rim of the dish.
Mix well together a little mustard, oil, vinegar, cayenne pepper, and salt.
Pour the dressing over the asparagus just before they are to be eaten.

Original Text

Salad of Asparagus.

Scale and cut off the heads of large asparagus, boil them till nearly done, strain, and put them into cold water for five minutes, and drain them dry; afterwards lay them in rows on a dish, put slices of lemon round the rim, and mix well together a little mustard, oil, vinegar, cayenne pepper, and salt, and put it over the asparagus just before they are to be eaten.

Notes

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