Asparagus salad

Remove the binding round a bunch of asparagus, cut off
an inch of the root end of each stalk, scrape off the outside skin,
wash them, tie them in bunches containing six to eight each, and boil,
if possible, with the heads standing just out of the water, as the
rising steam will cook them sufficiently. If covered with water the
heads are cooked before the root ends. When tender, plunge them into
cold water, drain, arrange them on a side dish, pour over them a plain
dressing, and serve.

Asparagus is great for cleaning the internal organs.

Related Articles to Asparagus salad

Ukrainian asparagus soup recipe

Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when

Polish carrot salad

This first  carrot salad is less traditional and I prefer my second recipe which is more a traditional Polish carrot salad recipe . Young spring

Chicory Salad

Thoroughly wash and drain two heads of chicory; cut away the green leaves and use them for garnishing, or boil them as greens. Cut off the root-end

Ukrainian chicken soup

Take one large chicken, cook with four quarts of water for two or three hours. skim carefully, when it begins to boil add parsley root, an onion,

Arugula Salad

1 Handful of  arugula 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon lemon peel, grated Green olives good quality What you need for a good arugula