Imperial Salad

Cut off some green asparagus tops one inch in length; cook them in salted water in an untinned copper basin; drain and lay them in a bowl, seasoning with salt, pepper, oil and vinegar. Cut some cooked truffles into large Julienne the same length as the asparagus, season them the same, and half an hour later lay them on top of a sieve to drain well, then add them to the asparagus and mingle them both with a mayonnaise sauce (No. 606), having a little mustard added.