Appetiser Salad Marly

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ½ pound green asparagus tips, cooked
    • ¼ pound button mushrooms
    • 4-6


    Arrange cooked and drained asparagus tips on a long dish. Slice raw mushrooms thinly on top. Cut tomatoes into wedges and arrange around dish. Pour Sauce Marly over centre of dish.

    Sauce Marly

    Combine mustard, cream and lemon juice, and season to taste with salt, freshly ground black pepper and vinegar.