Old-fashioned Asparagus Salad

Asparagus Salad on Plate

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:

Recipe for Asparagus Salad
Source: The Boston Cooking-School Cook Book

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:

Asparagus Salad

  • Servings: 1 serving
  • Difficulty: easy
  • Print

For each serving:

3 – 4 stalks asparagus

2 1/3-inch wide rings of red pepper

lettuce leaves

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.

http://www.ahundredyearsago.com

14 thoughts on “Old-fashioned Asparagus Salad

  1. I agree, Sheryl, it is lovely in an old fashioned way. Although I’ve been enjoying fresh asparagus these last few weeks, I had forgotten about my grandfather cutting wild asparagus for his daughter, my mother, on his rural mail route. This old-fashioned recipe reminded me of sweet days gone by. Thank you.

  2. Yes, fresh asparagus tastes MUCH better than canned, I think. My parents grew asparagus, and yet I don’t remember ever eating it cold as a child. I do like it in salad, these days. This looks good, Sheryl!

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