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Asparagus Salad

Festive salad of cooked asparagus folded in homemade mayonnaise, arranged with peeled shrimp and coarsely shredded lettuce and garnished with green and red mayonnaise. Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 410 (falt i det fri)

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About the dish

A festive, garnished salad from the chapter on salads and side dishes. Green and red mayonnaise were colored with spinach juice and beet juice or tomato respectively - a common arrangement in the party food of the time.

How to make it

  1. 1

    Cook the asparagus

    Cook the asparagus, let it cool and cut it into small pieces.

  2. 2

    Stir the mayonnaise

    Beat the egg yolks thick with salt and pepper, add the oil drop by drop into a thick mayonnaise, and season with lemon juice. Finally stir in a tablespoon of boiling water.

  3. 3

    Mix

    Fold the cold, cut asparagus into the mayonnaise and arrange it on a platter.

  4. 4

    Arrange

    Place the peeled shrimp around, alternating with coarsely shredded lettuce. Cover with a little green and red mayonnaise.

Changes from the original

The OCR error "1 i kg. ræker" is interpreted as 1/2 kg shrimp. Measures modernized (dl oil). The mayonnaise is described as its own step based on the ingredients.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 410) → Modernised~83% of the text changedremovedadded
250 gr. g asparges 1/2 kg. ræker (kokt). 0,5 kg reker (rensede). 1 stk salathode (grovrevet). 2 eggeblommer stk eggeplommer (til majonesen). 1 knivsod salt knivsodd salt. 1 del. olje dl matolje. 1 teske teskje frisk citronsaft sitronsaft. 1 spiseske spiseskje kokende vand vann. 1 knivsod knivsodd pepper. De kokte, smaaskaarne, kolde asparges vendes Kok aspargesen, la den bli kald og skjær den i mayonnaisen. De små stykker.. Rør eggeplommene tykke med salt og pepper, tilsett oljen dråpevis til en tykk majones, og smak til med sitronsaft. Rør til sist inn en spiseskje kokende vann.. Vend den kalde, oppskårne aspargesen i majonesen og legg den opp på fat.. Legg de rensede ræker lægges omkring, rekene rundt, vekselvis med grovreven grovrevet salat. Dækkes Dekk med litt grøn grønn og rød mayonnaise. majones.

Note on Modernised

OCR-feilen «1 i kg. ræker» er tolket som ½ kg reker. Mål modernisert (dl olje). Majonesen er beskrevet som eget trinn ut fra ingrediensene.

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Frequently asked questions

What does the asparagus salad consist of?
250 g asparagus, 1/2 kg shrimp and one head of lettuce, served with a mayonnaise made from 2 egg yolks, 1 dl oil, 1 tsp fresh lemon juice, 1 tbsp boiling water, salt and pepper.
How is the salad put together?
The asparagus is cooked, cut into small pieces and cooled, then folded into the mayonnaise. The peeled shrimp are placed around, alternating with coarsely shredded lettuce, and the dish is covered with a little green and red mayonnaise.
Where does the recipe come from?
From Henriette Schonberg Erken's Stor kokebok (1914), page 410. It makes 4 servings and takes around 50 minutes in all.
Must the asparagus be cold?
Yes, the recipe specifies cooked, small-cut and cold asparagus before it is folded into the mayonnaise - otherwise the mayonnaise may separate.

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