Asparagus Salad No. 2 from The Settlement Cook Book by Lizzie Black Kander
Cook asparagus until tender and cut into one inch pieces Place with lettuce leaves, mix with Boiled Dressing, No. 2, and garnish with the eggs cut lengthwise in quarters.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Stove
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Spoon
- Measuring spoon
- Plate
- Serving platter
Ingredients
- Lettuce leaves
- Boiled dressing
- 2 hard cooked eggs
- 1 bunch asparagus
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Asparagus Salad No. 1 from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Fresh Asparagus from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Asparagus Omelet from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Egg Salad from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Egg Sauce No. 2 from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Cream of Asparagus from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Asparagus Salad Recipe
grit.com
Asparagus Salad from New York Times Menu Cookbook by Craig Claiborne
app.ckbk.com