Asperges Vinaigrette

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Have some fine asparagus and cook them in the ordinary way. When cooked, drain them well and put them to cool.

Prepare a vinaigrette sauce in the following manner: To the crushed yolk of a hard-boiled egg add wine vinegar, salt, and pepper, mix well, then add olive oil in sufficient quantity, and a little fines herbes chopped very fine. Mix well, and see that the sauce is very smooth. Serve in a sauce-boat with the cold asparagus. The proportions of oil and vinegar should be as for a green salad, one part vinegar to two parts oil; but, of course, much depends on the strength of the vinegar, and also it is rather a question of taste.

Asparagus should be always very well drained; they should also be fairly firm; nothing is more unpleasant than asparagus which are either watery or too much cooked, or both.