Asparagus Cold. Sauce Vinaigrette from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Clean the asparagus and leave in cold water for about half an hour to get firm; then put it in a pan that is large enough to hold it well; cover it with plenty of boiling water seasoned with salt. ...
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Cooking tools:
- Pot
- Stove
- Mixing bowl
Ingredients
- asparagus
- cold water
- water
- salt
- vinaigrette
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