Take cold asparagus that has been boiled twenty minutes - that is till tender, but not in a mush; color some mayonnaise, green, either with spinach (see Spinach Coloring) or juice of bruised parsley. Arrange the asparagus neatly in a pile on a dish, all the heads one way; put it on the ice till very cold; then pour over it the green mayonnaise (which must not be thin enough to run off), leaving the asparagus points, however, untouched. This is an excellent breakfast salad.