Asparagus Salad

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds asparagus, cut into 4-inch lengths
  • ½ cup olive oil
  • 2

Method

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.