Cut off the white, hard end of the stalks, untie the bundles, soak for half an hour in cold water, tie them up again and cook in boiling salted water until tender; remove onto slices of buttered toast, cut the string and season with butter, pepper and salt, or cover with a white or poulette sauce; or cut the asparagus in inch pieces, boil and season as directed above, or serve plain without toast.

Asparagus Loaf

Butter quite thick a three-pint mould or bowl (a pail could be used), decorate the bottom and sides with stalks of cooked asparagus; melt two tablespoon-fuls of butter in a double boiler, stir into it two of flour, half a teaspoonful of salt and one-fourth of paprica; stir into it gradually one cup of cream, one cup and a half of cooked asparagus tips and four well-beaten eggs; turn into the mould, cook standing in a dish of hot water until the center is firm, either in the oven or on top of the stove; do not let the water boil. (It is easier to cook in the oven on that account.) Invert on a serving dish. Serve surrounded by a cream sauce with asparagus tips added, or serve without a sauce.