Boiled Asparagus (Hot)
Although every one will at once say they know how asparagus should be boiled, yet it is a melancholy fact that it is not by any means an invariable rule to find this vegetable properly treated. If, however, the following directions are carried out the result is certainly worth the little extra trouble. Cut the stalks of a bundle of fresh asparagus evenly and tie them up into a bunch, put them upright into a pan just large enough to hold them comfortably and with boiling water to within about 3 in. of the tops. Keep them on the fire for from 30 to 40 minutes, then lift them out, drain well, remove the string, and dish them on a neatly folded napkin or square of toast. Treated in this way, the heads are not so apt to come off, and the stalks, instead of being tough, are quite tender and eatable. Excellent asparagus cookers are now made, but if one of these is not to hand its lack will not be felt if the instructions already given are observed. Asparagus should be served with