Asparagus Salad Franconia Style Dated 1972 |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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ASPARAGUS SALAD FRANCONIA STYLE DATED 1972 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smithie Estate in Greenville, Texas in 1988. Ingredients:
4 pounds white asparagus |
8 tablespoons vegetable oil |
4 tablespoons white wine vinegar |
2 bunches chives |
salt and pepper to taste |
Directions:
1. Heat water in wide pot to boiling.
2. Peel asparagus and cut off ends reserving ends and peeling.
3. hTie each pound of asparagus with kitchen string and cook until al dente.
4. After cooking put asparagus in ice water.
5. Strain and keep at room temperature on a plate.
6. Drop peel and ends in water and cook 10-15 minutes on highest temperature.
7. Strain peel and ends then keep asparagus water.
8. Put 1/3 of the asparagus water in a bowl with oil, salt, pepper and vinegar.
9. Mix well then place in flat serving dish and strain mixture over asparagus.
10. Mince chives and sprinkle over asparagus.
11. Let asparagus marinate for an hour then serve at room temperature.
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