This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Asparagus should be used while young and fresh, and should be carefully cooked in order to preserve the delicate flavor. Its food value is not high, but it is always a welcome addition to the diet and is of value because of the mineral matter it contains. It can be served cold in salads as well as hot with meat and potatoes.
Wash, trim, remove the woody part of the stems, and tie asparagus in bundles, or cut in 1-inch lengths. Put in salted water and boil slowly in an uncovered saucepan until stalks are tender. Season with butter, salt, and pepper, or with a white sauce. Serve on hot toast if desired.