Boil a bunch of asparagus in the usual way in salted water after cutting away the toughest part of the stalks. When tender drain, and while hot, cover with a good French dressing made by beating together one portion of vinegar to three parts oil and adding salt and pepper to taste. Turn the asparagus over and over in this dressing, that each stalk may become coated. Set on the ice until thoroughly chilled before serving.
Boil a bunch of asparagus in the usual