Wash, peel and cut into one-inch lengths a bundle of asparagus; do not use, of course, the butt ends.

Soak these in cold water for a half hour; drain and throw into a kettle of boiling salted water; boil slowly thirty minutes; drain again in a colander. Return them to the kettle; dust with a half teaspoonful of salt, a saltspoonful of pepper and a tablespoonful of flour. Shake carefully and add a half pint of cream, or a half pint of milk and one tablespoonful of butter; bring to boiling-point; pour into a large vegetable dish, and send at once to the table. This dish may be garnished over the top with little squares of toasted bread, or, if served in a shallow, round dish, garnish the entire edge of the dish with triangular pieces of toast.