Scrape the stalks; let them stand in cold water for half an hour; tie them again into a bundle and make them uniform in length; put them into salted boiling water and cook about twenty minutes or until tender, but not so soft as to be limp. Place the asparagus on buttered toast and remove the string. Serve with the asparagus, but separately, plain melted butter, a white, or a Hollandaise sauce. Cold boiled asparagus is served as a salad with plain French dressing (see page 375) or with cold Bearnaise sauce.
Cut the asparagus stalks into pieces about an inch long, and as far down as tender. Cook them in salted boiling water. Drain and stir into them just enough white sauce to well coat them.