This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Cut off" the green ends, and chop up the remainder of the stalks; boil until tender, and season with salt and pepper; have ready some toasted bread in a deep dish; mix together equal parts of flour and butter to a cream; add to this slowly, enough of the asparagus water or clear hot water, to make a sauce; boil this up once; put the asparagus on the toast, and pour over all the sauce.
 
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