Asparagus Cold. Sauce Vinaigrette.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
for serving
Instructions (6)
  1. Clean the asparagus and leave in cold water for about half an hour to get firm
  2. put it in a pan that is large enough to hold it well
  3. cover it with plenty of boiling water seasoned with salt
  4. Cook till the tops are tender
  5. take up, lay it on a plate and put on ice, if you have any
  6. When quite cold, dish up and serve with Vinaigrette sauce
Original Text
Asparagus Cold. Sauce Vinaigrette. (Asperges froides. Sauce Vinaigrette.) Clean the asparagus and leave in cold water for about half an hour to get firm; then put it in a pan that is large enough to hold it well; cover it with plenty of boiling water seasoned with salt. Cook till the tops are tender, then take up, lay it on a plate and put on ice, if you have any. When quite cold, dish up and serve with Vinaigrette sauce. This sauce is also very good with hot asparagus.
Notes
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