Asparagus Salad

by Sandra Merville Hart

I had about a pound of asparagus in my fridge so I checked my 1877 cookbook, Buckeye Cookery and Practical Housekeeping, for recipe ideas. The one that snagged my attention was for asparagus salad. It was almost time for supper and this quick and easy recipe sounded delicious.

Mrs. Lewis Brown, an 1877 cook, provided this recipe. She gave no measurements.

Wash the asparagus and set on paper towels or a cloth towel to drain. Slice off the bottom third of each asparagus spear to remove those tough, fibrous section.

Boil water to blanch the vegetables. Add a teaspoon of salt to the water.

Place the asparagus in the boiling water. Cover and cook for 2 – 3 minutes for desired tenderness. I cooked them for 3 minutes.

Remove the vegetables from the water immediately. Add ¼ teaspoon pepper, ½ teaspoon salt, and 3 tablespoons of apple cider vinegar. Mrs. Brown suggested using strong cider vinegar. I had raw apple cider vinegar on hand and used that.

Once the asparagus has cooled, place it in a serving dish. Whisk 3 tablespoons of olive oil with the vinegar that the vegetables marinated in and pour over the top. (Mrs. Brown’s recipe says that you can replace the olive oil with melted butter—your choice.)

As mentioned, Mrs. Brown provided no measurements so I guessed at quantities. I used a 1:1 ratio for vinegar and olive oil. Next time I will reduce the oil to 2 tablespoons to allow a stronger vinegar taste.

I really enjoyed this salad. The vinegar flavor enhanced the dish with a nice snap. The olive oil added a smooth texture.

It could have used a bit of crunch. Next time I will toast some almonds and sprinkle them on top of the salad.

A quick and easy summer salad!

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.