The Myrtle Reed Cook Book

by Myrtle Reed

BOILED ASPARAGUS

Scrape and clean the asparagus and tie into bundles of five or six stalks each, taking care to have the heads even. Cook rapidly in boiling salted water until tender. Drain, and serve on toast with melted butter to which a little lemon-juice may be added. [Drawn-Butter], [Cream], [Hollandaise], or White Sauce may be used instead. The tips may be cooked in the same way.