ASPARAGUS SALAD
Cold asparagus makes a most delicious salad. It is needless, perhaps, to say it is made from cold boiled asparagus. The best dressing for asparagus salad is somewhat peculiar, and is made as follows:
Take, say, an ounce of butter, put it in a saucer, and melt it in the oven till it is like oil. Now mix in a teaspoonful of made mustard, some pepper, salt, and a dessertspoonful of vinegar. Stir it all together, and as it gets cold it will begin to get thick. Dip all the green part of the asparagus in this, and lay the heads gently, without breaking them, in a vegetable dish, with the white stalk resting on the edge of the dish, and the green part in the middle. Let the salad get perfectly cold, and then serve. Of course, the sauce clings to the asparagus. The asparagus is eaten with the fingers like hot asparagus--a custom now generally recognized.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
