Asparagus Salad

Being that I collect cookbooks, I had to have Rufus Estes' cookbook. Rufus Estes was the first African-American to write a cookbook. In 1857, Rufus Estes, the youngest of nine children, was born into slavery in Murray County, Tennessee and named after his master. His short but vivid description of how he worked his way up to becoming a chef is quite astonishing. One of my favorite chapters is titled "Hints to Kitchen Maids" in which he offers suggestions to keep the kitchen organized. His table of weights and measurements is fascinating, reflecting the time he was a chef. Rufus Estes writes each of his recipes in a short and concise paragraph. This wonderful and charming cookbook is one of my favorite cookbooks.
 
                                                              Asparagus Salad
                                                                  adapted from
                                                                  Rufus Estes'
                                                            Good Things to Eat
                                                       The First Cookbook by an
                                                         African-American Chef

ASPARAGUS SALAD - Cook the asparagus in salted water, drain and chill. Serve with French dressing or sprinkle lightly with a little oil dressing; let stand a half hour and serve with mayonnaise or boiled dressing, as any one of the three distinct kinds is appropriate with this salad.

                                                                                                             

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