Asparagus Vinaigrette Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
cooked asparagus tips
Vinaigrette Sauce (see Recipe Below)
Bermuda onion rings
1 - Place drained cooked asparagus in shallow dish.
2 - Pour vinaigrette sauce over.
3 - Let chill, covered, 1 hjour or longer.
4 - For each serving, arrange 6 or 8 small stalks on individual plates, with deviled egg halves, lettuce and strip of pimiento for color
5 - Top with onion ring.
6 - Serve as salad or as first-course appetizer before barbeque supper.
7 - Additional Vinaigrette dressing or mayonnaise may be served with asparagus.
This is a favorite of mine for spring and summer buffets. My guests
are always so amazed and appreciative. I don't know why more people
don't serve it. It's so easy to prepare.
1/2 cp French dressing
3 tbsp chopped India relish
1 tsp finely cut parsley
Combine all ingredients
Makes about 3/4 cp
Recipe is easily doubled or tripled. Spoon over cold asparagus or
brocolli. Cover dish and let marinate in refrigerator an hour or longer
before serving. To serve, drain vegetable, arrange on crisp lettuce, pour
marinade over again. This is a favorite of mine over cold asparagus.