Asparagus Salad
Cook asparagus in the usual way, drain and slip three or four spears through an onion ring just large enough to hold them. Arrange these fagots in nests of crisp lettuce heart leaves. Just before serving pour over French Dressing to which has been added one tablespoon of finely chopped chives. A band of red or green pepper may be used in place of the onion ring. Canned asparagus should first be drained from the liquor in the can then rinsed with cold water. Chilled and served as directed in the foregoing.