This is thought to be a native of Asia. The white asparagus sells dearer than the other kinds, but we cannot say that it is on account of its better quality, it is most likely for being more sightly when served. If it is kept for some time before boiling it, place the bunch in about half an inch deep of cold water, the top upward, and keep in a cool place. There are only four ways of preparing asparagus without changing or destroying the natural taste of the plant The large ones, or what is called the first cut, is prepared in vinaigrette, white sauce, and fried; the small one, or second cut, is cooked en petite pais - like green peas. It is better and has more taste when boiled rather underdone, that is, taken from the water when still firm; if boiled till soft, it loses its taste and is not crisp.

To Boil

Cut off some of the white part, so as to have the whole of one length if possible; then scrape the white end a little, soak in cold water for a few minutes, and drain. Tie it in small bunches of half a dozen or a dozen, according to size, and drop them in boiling water and a little salt, at the first boil of the water. Boil till rather underdone, take off, drain and drop in cold water immediately. Drain again, and it is ready to serve.

En Petits Pois

Cut small asparagus in pieces about half an inch long, and blanch them for three minutes. Take off and drain; then put them in a saucepan on the fire with two or three tablespoonfuls of broth, stir now and then for about two minutes, add a teaspoonful of flour; stir again, and as soon as mixed with the asparagus add also about one ounce of butter, salt, pepper, and chopped parsley, stir, and, when the butter is melted, serve.

Fried

Blanch the asparagus two minutes, drain it; dip each in batter and fry in hot fat. Take off with a skimmer when done; and turn into a colander, salt it, and serve hot.

In Vinaigrette

Boil it as directed. When cold, serve with a vinaigrette. (This is also called d l'huile.)

With White Sauce

While it is boiling, make a white sauce; drain the asparagus and serve both, sauce and vegetable, warm. The asparagus is not dropped in cold water.

With Cream Sauce

It is prepared and served as with a white sauce.

In Omelet

Boil the asparagus as directed, and when cool cut it in small pieces about half an inch long, and when the omelet is ready to be folded in two, a little while before taking from the fire, place the asparagus in the middle, then fold and serve the omelet as if there were nothing in it,