Asparagus a la Vinaigrette

Ingredients

• the asparagus
• 3 tablespoonsful of best olive oil
• 1 tablespoonful of best French tarragon vinegar
• 1 teaspoonful of Chili vinegar
• 1 teaspoonful of finely-chopped parsley
• 1 ditto of chervil
• 1 ditto of tarragon
• 1 ditto of finely chopped gherkins

Method

1. 1

   Cook asparagus in water, place in a sieve to cool, and chill.

2. 2

   Serve with vinaigrette sauce made from olive oil, tarragon vinegar, Chili vinegar, parsley, chervil, tarragon, gherkins, salt, and pepper.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.

Asparagus a la Vinaigrette. Cook the asparagus in water, place it in a sieve and let it get cold. Dish up, and put the dish on the ice till wanted. Serve with a vinaigrette sauce, composed of 3 tablespoonsful of best olive oil, 1 table- spoonful of best French tarragon vinegar, 1 tea- spoonful of Chili vinegar, 1 teaspoonful of finely- chopped parsley, chervil and tarragon, 1 ditto of finely chopped gherkins

Cook this with the app: pantry check, scaling, and the assistant.