This is a favourite hot-weather dish in Australia. Boil sufficient asparagus in seasoned water till tender—about 20 minutes. Drain and allow to get cool. Cut off asparagus tips and arrange in a border mould. Cover with good, lightly-flavoured aspic jelly. When set, turn on to a bed of crisp lettuce leaves. Cut soft part of asparagus stems into small pieces and mix with an equal 'quantity of white grapes, skinned and seeded. Mix together with mayonnaise or salad cream and pile in centre of aspic mould. Chill before serving.
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Dominion, Volume 31, Issue 98, 20 January 1938, Page 5
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89Untitled Dominion, Volume 31, Issue 98, 20 January 1938, Page 5
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