Stewed Asparagus

Break the stalks in inch lengths, placing the tough ends that are not fit to serve on a plate by themselves ; and wash all well. Tie the tough pieces in a piece of cheese-cloth, and lay them with the tender asparagus in a kettle, with enough slightly salted water to just cover. Close the kettle, and stew slowly until the asparagus is tender, usually thirty minutes ; the water should be diminished by this time to a quantity just sufficient to keep the asparagus from burning. Remove the cheese-cloth and throw away its contents; season the remaining asparagus with butter, salt and pepper, and serve at once.

The tough stalks, which are usually thrown away, will be found to impart considerable sweetness to the juices in the kettle; and by tying them in the cloth, they may be readily taken out when no longer required.

Creamed Asparagus

Cook as directed in the preceding recipe, boiling the water down until not more than a cupful remains. To this add one cupful of cream or milk, and thicken with a table-spoonful of flour rubbed to a paste with a little cold milk. Add butter, salt and pepper to taste, and serve at once.

Asparagus On Toast

Tie the stalks in a bundle, tying it in two places, and keeping the heads all one way; then cut off the tough stalks, making those that remain of uniform length ; and boil the latter slowly until tender in slightly salted water. While they are boiling, prepare some thin slices of toast. Lift the asparagus from the water with two forks, lifting it by the strings, and lay it on a platter. Dip the toast very quickly in the water the asparagus was boiled in, butter it lightly, and lay it on the serving dish. Distribute the asparagus evenly over the toast, heaping it neatly. Butter generously, season with salt and pepper, and serve. A sauce is sometimes poured over the whole, and may be made as follows:

One-half pint of asparagus water. One table-spoonful of flour. One table-spoonful of butter. Salt and pepper to taste.

Heat half a pint of the water the asparagus was boiled in, and stir into it, when boiling, the flour and butter 17 rubbed to a cream. Add salt and pepper, and pour the sauce over the toast and vegetable. Some cooks serve sauce Hollandaise on the asparagus. (See page 138.)

Asparagus In Ambush

One quart of asparagus tops.

Nine stale breakfast rolls.

Salt and pepper to taste.

One pint of milk.

Four eggs (yolks).

One table-spoonful of butter.

Wash the tops, boil them fifteen minutes in slightly salted water, and drain. Cut the tops off the rolls, take out the crumb, and set them in the oven to crisp, laying each top by the roll from which it was cut. Heat the milk in a double boiler, and when boiling, add the beaten yolks, which have been thinned with two table-spoonfuls of milk or water. Stir two minutes until the liquid is like cream, add the butter, salt and pepper and the cooked asparagus, and remove at once from the fire. Take the rolls from the oven, and fill them with this mixture, put on the tops, and serve hot. The asparagus should not be cold when put in; the preparation should be so timed that the rolls and asparagus will be ready at the same time.