Asparagus Salad
From How to cook vegetables, 1911
Can be used as a garnish for cold entrees.
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 11. The excerpt below is the record exactly as published.
Asparagus Salad. Proceed as directed in the last recipe, and when the points have been cooked and drained put them in a basin with a little oil and vinegar, salt, and pepper, and chopped tarragon ; mix lightly. Serve with a border of hard-boiled eggs cut into quarters
Cook this with the app: pantry check, scaling, and the assistant.