The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Asparagus

Wash, and if desired, break into two-inch pieces, as much of the asparagus as will snap easily. That which will not snap, if fresh, will be too tough to eat. Cook it in enough salted water to barely cover the asparagus, setting the pan in a large cooker-pail of boiling water. It may be tender in one hour.