Dip all the green part of the asparagus in this, and lay the heads gently, without breaking them, in a vegetable dish, with the white stalk resting on the edge of the dish, and the green part in the middle.

Let the salad get perfectly cold, and then serve.

Of course, the sauce clings to the asparagus.

The asparagus is eaten with the fingers like hot asparagus--a custom now generally recognised.
ARTICHOKE SALAD .-- This applies to French artichokes, not Jerusalem.

In France, artichokes are often served raw for breakfast, on a plate, with a little heap of chopped raw onion and another heap of chopped capers or parsley.