Set a stew-pan with plenty of water in it on the fire; sprinkle a handful of salt in it; let it boil, and skim it; then put in your asparagus, prepared thus scrape all the stalks till they are perfectly clean; throw them into a pan of cold water as you scrape them; when they are all done, tie them up in little bundles, of about a quarter of a hundred each, with bass, if you can get it, or tape (string cuts them to pieces;) cut off the stalks at the bottom that they may be all of a length, leaving only just enough to serve as a handle for the green part; when they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough. Great care must be taken to watch the exact time of their becoming tender; take them up just at that instant, and they will have their true flavor and color: a minute or two more boiling destroys both. While the asparagus is boiling, toast a round of a quartern loaf, about half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish: melt some butter, then lay in the asparagus upon the toast, which must project beyond the asparagus, that the company may see there is a toast.
Scrape and tie them in small bundles; cut them even, boil them quick in salt and water; lay them on a toast dipped in the water the asparagus was boiled in; pour over them melted butter.
Toast a slice of bread, butter it, and lay it on a dish; butter some eggs thus: take four eggs, beat them well, put them into a sauce pan with two ounces of butter, and a little salt, until of a sufficient consistence, and lay them on the toast; meanwhile boil some asparagus tender, cut the ends small, and lay them on the eggs.
Boil it, and chop small the heads and tender part of the stalks, together with a boiled onion; add a little salt and pepper, and the beaten yolk of an egg; beat it up. Serve it on sippets of toasted bread, and pour over it a little melted butter.