Spring has sprung – and I’m enjoying spring foods like asparagus. I found a hundred-old-recipe for Asparagus Salad, and decided to give it a try. Chilled asparagus stalks and red pepper rings are arranged on a bed of lettuce. The salad was tasty, and made a lovely presentation in an old-fashioned way.
Here’s the original recipe:
In order to authentically replicate the original recipe, I suppose that I could have used canned asparagus, but somehow fresh asparagus just seemed like it would taste better, so that I what is used.
And, I skipped the French dressing that was enhanced with ketchup. It probably would be wonderful, but somehow it didn’t sound good to me.
Here’s the recipe updated for modern cooks:
For each serving:
3 – 4 stalks asparagus
2 1/3-inch wide rings of red pepper
French salad dressing, if desired
Steam asparagus for 3-5 minutes or until tender. Remove from heat and chill.
To assemble salad, arrange lettuce leaves on plate. Place the chilled asparagus in the rings, and place on the lettuce leaves. If desired, serve with French salad dressing.