Asparagus salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 214) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salmon with Sauternes and olive oil (Poisson à l'huile); Sautéed trout with brown butter, lemon, and macadamia nuts; Roast fillet of beef with sauce Bordelaise (Filet de boeuf rôti); Roman lamb

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • unrealmeal on March 13, 2011

    For the dressing, I used only 1/2 a cup of oil (canola, specifically), and maybe 2T of vinegar (I actually used red wine instead of white wine vinegar). This made for a dressing-like sauce rather than a thick mayo, but was much ligher in calories and still really delicious. Next time I'll use white wine vinegar; that was just inattentive reading on my part, ha!

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