Asparagus Salad No. 1

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Take boiled or canned asparagus, drain; season with salt and pepper and add 1 cup vinegar.

Serve cold on crisp lettuce leaf with 1 teaspoon Mayonnaise Dressing, on the side of the dish, or pour French Salad Dressing, over the drained, boiled or canned asparagus. Serve cold.