1/2 head of lettuce
1 dozen stalks of cooked asparagus
1 hard-cooked white of egg
(Use hard-cooked yolk for another dish)
4 slices of pickled beet
3 or 4 tablespoonsful of vinegar
1/4 teaspoonful of salt
1/8 teaspoonful of pepper
1/2 a clove of garlic

Put the washed, dried and crisped lettuce onto a serving dish and dispose above the asparagus with heads all the same way.  cut the shelled egg in slices, and use these as they are as a band over the asparagus, or, remove the yolk for another dish and set in its place figures cut from slices of pickled beet.  Rub a bowl with the garlic; in it mix the dressing and pour it over the salad and serve at once.