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(Salads) - (The International Jewish Cook Book)

Boil the asparagus in salted water, being very careful not to break the
caps; drain, and pour over it when cold a mayonnaise dressing, with some
chopped parsley. Serve each person with three or four stems on a plate,
with a little mayonnaise dressing. Do not use a fork; take the stems in
the fingers and dip in the dressing.

Other Recipes

Asparagus Salad

Drain boiled asparagus and set on ice until used. Make a bed of crisp

tender lettuce leaves, lay on these slices of fresh solid tomatoes, and

over these a layer of asparagus: pour over all a French or mayonnaise

dressing. (See Salad Dressing.)

Other Recipes

24 Asparagus Salad

Boil a bunch of asparagus in rapid boiling salted water. When cooked put

on a dish to cool. Cut off the tender part and place four or five stalks

on a large lettuce leaf. Put a teaspoonful of thick mayonnaise dressing

on the end of each bunch and serve.

Other Recipes

Asparagus Salad

Use either fresh or canned asparagus. If fresh, of course it should be

cooked in the usual way and allowed to cool. Only very tender asparagus

is suitable for salad. Cut green or red peppers into rings, put four

stalks in each ring. Place these bundles on lettuce leaves and serve

with usual French dressing. A little pat of Philadelphia cream cheese

may be put on edge of each plate.

Other Recipes

Asparagus Salad

Drain and rinse four stalks of canned asparagus. Cut a ring one-third

inch wide from a red pepper. Put asparagus stalks through ring,

arrange on lettuce leaves, and pour over French dressing.

Other Recipes

Asparagus Salad

Select very tender asparagus, cut off all the woody part and boil until

tender, set aside to get cold, and then put on ice until serving time;

arrange nicely on a platter or individual plates and serve with either

mayonnaise or French dressing.

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