This section of the book is from the "Household Companion: The Model CookBook" book
Break asparagus stalks in pieces any desired length; boil until tender; season with salt, pepper, and plenty of butter; thicken with a tablespoonful of flour, mixed with milk. If desired, serve on toast. The tops, which are tender, should be placed in the water ten minutes after the other pieces begin to boil.
Boil a bunch of asparagus twenty minutes, or until tender. Place in a baking dish, add butter, pepper, and salt to taste. Beat well four eggs, add two tablespoonfuls of good cream; pour over the asparagus and bake ten minutes.