(Asparagus officinalis, Linn.)

Asparagus belongs to the lily family. We know very little about its food value. Served plain boiled, with English drawn butter, it may be considered simply as a succulent vegetable.

Asparagus Tips

1 bundle asparagus

2 tablespoonfuls butter

1 teaspoonful salt

1 saltspoonful pepper

Cut the tips in two-inch lengths, reserving the butts for cream of asparagus soup. Wash the tips and cut into small pieces not much larger than a marrowfat pea. Make at least four pieces from each two-inch length. Throw these into boiling salted water; boil a half hour; drain perfectly dry; turn at once into a heated dish; pour over the butter, melted and mixed with the salt and pepper. These are nice to serve with mock turkey, or make a nice accompaniment to bean croquettes.