Cut the asparagus as far as tender into half-inch pieces, and cook until tender in boiling, salted water. Take out the asparagus in a dish, and have ready some nice pieces of zwieback; dip them in the water in which the asparagus was boiled. Lay them in a dish, and the asparagus on top, then make a gravy of 1 pint of almond or raw peanut milk, thickened with a tablespoonful of white flour. Salt to taste, and pour over the asparagus and toast. Serve at once.
Cook finely sliced asparagus in water until very tender, salting a few moments before done. Flavor with almond cream made by dissolving 1 teaspoonful of almond or raw peanut butter to 1 pint of the asparagus with its juice. Roasted peanut butter does not blend so well with asparagus.
Select very tender asparagus cut in one-inch lengths, and stew until tender. Salt while cooking. Pour over the cooked asparagus an egg gravy; serve warm. Make gravy as directed elsewhere. (See index.)
Take some nicely toasted bread that has been toasted or browned clear through, and moisten by dipping into a dish of hot water and removing at once. Place on the dish on which it is to be served, and spread over the top a few spoonfuls of the asparagus with egg gravy. Serve hot. (See index for directions for egg gravy.)