Asparagus Salad

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds asparagus, cut into 4-inch lengths
  • ½ cup olive oil
  • 2 tablespoons wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 teaspoons chopped parsley Chicory
  • 2 hard-cooked egg yolks, sieved
  • 1 tablespoon capers
  • Ripe olives


    Early in the day:

    Cook the asparagus until barely tender. Cool. Place it in a shallow dish. Combine the oil, vinegar, salt, pepper and parsley and pour the mixture over the asparagus. Chill in the refrigerator.

    Just before serving:

    Place the asparagus on a bed of chicory. Sprinkle the cut ends with the egg yolks and top with the capers. Garnish with the olives.