Asparagus au Jus (Hot)
Cut the young, green, small asparagus diagonally into equal lengths (like French beans), and toss these lightly in bacon fat; when slightly crisped, season with white pepper, salt, minced parsley, and chervil, and add a little stock; simmer gently till cooked. Now add a spoonful or so of good beef or mutton gravy, and serve. The great secret of this dish is only to put in enough stock in the first instance to cook the asparagus, for it should all be absorbed by the time you add the gravy.