Salad of Asparagus
This recipe is a part of our feature story Reenactors Go All-in to Bring the Past to Life. Reenactors both look and eat the part. This 1798 recipe uses approximate ingredient measurements.
- Asparagus spears
- Ground mustard
- Red pepper flakes
Scale, cut off the heads of large asparagus. Boil them until nearly done, then put them in cold water for five minutes. Drain them dry.
Lay them in rows on a dish. Put slices of lemon around the rim. Mix well together a little mustard, oil, vinegar, cayenne pepper and salt. Pour over the asparagus just before serving.