This section is from the book "Every-Day Dishes And Every-Day Work", by E. E. Kellogg. Also available from Amazon: Larousse Gastronomique.
Asparagus and green peas make a nice dish served together, and if of proportionate age, require the same length of time to cook. Wash the asparagus, shell and look over the peas, put together into boiling water, cook, and serve as directed for stewed asparagus.
Cut off enough heads in two-inch lengths to make three pints. Put into boiling water just sufficient to cover. When tender, drain off the water, add a half cup of cream, and salt if desired. Serve at once.
Thoroughly wash, tie in small bunches, and put into boiling water; boil till perfectly tender. Drain thoroughly, untie the bunches, place the stalks, all the same way upon a hot plate, with a dressing prepared as follows: Let a pint of sweet cream (about six hours old is best) come to the boiling point, and stir into it salt to taste and a level table-spoonful of flour rubbed smooth with a little cold cream. Boil till the flour is perfectly cooked, and then pass through a fine wire strainer.
Cook the asparagus in bunches, and when tender, drain and place on slices of nicely browned toast moistened in the asparagus liquor. Pour over all a cream sauce prepared as directed in the foregoing recipe.
Prepare and cook asparagus as directed above. When tender, drain thoroughly, and serve on a hot dish or on slices of nicely browned toast, with an egg sauce prepared in the following manner: Heat a half cup of rich milk to boiling, add salt, and turn into it very slowly the well-beaten yolk of an egg, stirring constantly at the same time. Let the whole just thicken, and remove from the fire at once.
Wash, break into inch pieces, simmer till tender in water enough to cover; add sufficient rich milk, part cream if convenient, to make a gravy, if preferred, thicken slightly with flour, a teaspoonful to a pint of milk; add salt if desired, boil up together once, and serve.