SALAD in which asparagus is the chief ingredient is one that may be served during the entire year, for either freshly cooked or canned asparagus may be used; in fact, the canned asparagus is considered by many persons to be better than that which is freshly cooked. It may be cut into inch lengths or the tips may be cut down about 4 inches from the top or even farther.
(Sufficient to Serve Five)
- 1 pimiento
- 1 can asparagus
- SALAD Dressing
Garnish SALAD plates with the lettuce. Place the asparagus tips in an orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and place this across the tips in the center. Just before serving, pour a spoonful or two of any desired SALAD Dressing over this or place the SALAD on the table and serve the Dressing, allowing each person to take what is desired.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)