Required: One or more bundles of asparagus. Salt.

Boiling water. A slice of toast. A little butter. A little lemon-juice.

Trim and slightly scrape the pieces of asparagus, scraping from the top downwards.

Canary Puddings with Jam Sauce

Canary Puddings with Jam Sauce

Tie it into small bundles with tape. Lay them in cold water until they are required for cooking.

Have ready a pan of boiling salted water, add to it a few drops of lemon-juice. Put in the asparagus. (It is a good plan to wrap it in a piece of muslin as this lessens the danger of the points being broken.) Leave the lid off the pan and boil the asparagus from twenty to thirty minutes, or until it is tender.

Lift it up carefully, drain well.

Boiled Asparagus

Boiled Asparagus

Remove the tape. Have ready a neatly trimmed slice of toast. Arrange the asparagus on this with the heads all one way. Hand oiled butter with a few drops of lemon-juice mixed with it, in a hot tureen.