Arrange one-half bunch of cooked asparagus, which has been thoroughly chilled, on a bed of crisp lettuce leaves, and arrange the following mixture to represent a band across the middle of bunch: To the white of one hard-boiled egg, finely chopped, add one tablespoon, each, pickle and pimiento, finely chopped, and one-half tablespoon finely chopped parsley. Pour over a dressing made of four tablespoons olive oil, two tablespoons lemon juice, one-half teaspoon salt and one-eighth teaspoon pepper.

Asparagus Salad 1 -Page 200.

Easter Salad.-Page 201.

Asparagus Salad II

Arrange cold cooked asparagus on a bed of crisp lettuce leaves and pour over Vinaigrette Sauce (see p. 159).