Salade de Laitue Aux Pointes D’asperges

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

Cook some asparagus, the small kind, in the ordinary way, drain them well and let them get cold. Also clean some lettuce, allowing one half to each person. Remove all the outside leaves, leaving only the crisp white ones. Wash the lettuce if necessary, but without breaking off the leaves and destroying the shape of the heart. Then cut it in two. Prepare a vinaigrette sauce (one part wine vinegar, two parts oil, salt and pepper), dip your asparagus tips in it and dispose them on the halfhearts of lettuce. Sprinkle a little more sauce over the lot so as to season the lettuce, and serve at once, flat in a dish and not in a salad bowl, where the arrangement would be spoiled. It is a very good salad to be served by itself.