Asparagus vinaigrette.
For Aspargus Vinaigrette allow drained stalks of aspargus to become quite cold and serve with the following sauce:— 1 teaspoon each of French mustard, lemon juice and chopped parsley 1 dessertspoon each of white vinegar and finely chopped shallot or spring onion 4 tablespoons olive oil Salt and black pepper to taste Method: Shake the ingredients thoroughly in a screw-top jar or whirl for a minute in an electric blender.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19721031.2.42.8
Bibliographic details
Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
Word Count
72Asparagus vinaigrette. Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.