Asparagus Salad is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic salad of asparagus that are boiled until tender, refreshed in cold water, arranged in a serving dish and topped with salad dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus Salad.
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This is a classic recipe for a Victorian version of Asparagus Salad that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
ASPARAGUS SALAD.—Boil the heads of large asparagus, previously scraped, till nearly done; strain and put them into cold water for five minutes, and drain them dry; afterwards lay them in rows on a dish; mix with dressing as other salads.
Modern Redaction
Ingredients:
4 bunches of large asparagus (heads only)
salad dressing of your choice
Method:
Scrape the asparagus and remove the heads (use the stalks for soup). Bring a pan of lightly-salted water to a boil, add the asparagus tips and cook for about 8 minutes, or until tender. Drain and refresh in a bowl of cold water for five minutes. Drain once more and pat dry then arrange attractively in rows on a serving dish.
