Shall it be canned asparagus tips or asparagus on toast ? Either is an excellent chafingdish dainty that is improved vastly by a cup of thin cream in the cooking. Have the asparagus heated, with possibly a little melted butter poured over the stalks or tips if you like it - and who doesn't? Then in your blazer put the aforesaid cup of cream and season it with salt and pepper and a slight soupçons of chili pepper. Have ready some triangular slices of toast, and when this sauce is hot, dip each slice of toast in it quickly with a fork, and put on a hot plate. Lay on the toast some of the asparagus, and when all the plates are filled pour over each some of the hot cream sauce.