Asparagus a l'Huile
From How to cook vegetables, 1911
Can be served hot or cold; cold boiled asparagus is often served with mayonnaise sauce.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.
asparagus a l’huile can be served either hot or cold. Add a little salt, pepper, mustard, to a few finely-chopped hexbs, mix them with the oil and vinegar. Serve the sauce separately in a sauce boat ; if liked, the mustard may be omitted. Cold boiled asparagus are often served with mayonnaise sauce. Asparagus with Melted Butter. Prepare the asparagus
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