Asparagus Salad from New York Times Menu Cookbook by Craig Claiborne
Early in the day: Cook the asparagus until barely tender. Cool. Place it in a shallow dish. Combine the oil, vinegar, salt, pepper and parsley and pour the mixture over the asparagus. Chill in the ...
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Dish
- Refrigerator
- Serving platter
- Spoon
- Measuring spoon
Ingredients
- 2 tablespoons wine vinegar
- ¼ teaspoon salt
- ½ cup olive oil
- 2 pounds asparagus, cut into 4-inch lengths
- 1 tablespoon capers
- 2 teaspoons chopped parsley Chicory
- 2 hard-cooked egg yolks, sieved
- ⅛ teaspoon freshly ground black pepper
- Ripe olives
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