Asparagus ‘Ai Gamberi’
Cut the tender heads of the asparagus in equal lengths and boil them, then pickle them in good olive oil, salt, pepper, and grated nutmeg. Stick a hunch of bread into the centre of a dish, cover it with sauce ‘Mayonnaise,’ and place the asparagus heads (over which you have just squeezed some lemon juice) round and over it. Garnish the dish with sauce ‘Mayonnaise’ (see Sauces, p. 123) and crayfish tails, and serve. Some jelly will be an addition.