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Asparagus
Untie the bunch, scrape the stalks clean, and put it in cold water for half
an hour.
Tie the bunch again, and cut enough off the white ends to make all the
pieces the same length. Stand them in boiling water in a porcelain kettle,
and cook gently for about twenty minutes.
Lay on a platter on squares of buttered toast, and pour over the toast and
the tips of the asparagus a cup of cream sauce. Or do not put it on toast,
but pour melted butter over the tips after it is on the platter.
To make it delicious, mix the juice of a lemon with the butter.
Sometimes put a little grated cheese on the ends last of all.
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