Practical vegetarian cookery

by Unknown

ASPARAGUS ON TOAST.

Cut away the hard ends; wash, then tie lightly together in a large bunch with the heads all one way; set in deep kettle with the heads up, fill with salted water to within two inches of the top of the asparagus; cover and let boil until the stems are tender; the steam will have cooked the tops. Have ready bread toasted a delicate brown in the oven. Cut toast in strips about two inches wide, lay it on hot shallow dish or platter, butter liberally, drain the asparagus and pile it on the toast; sprinkle liberally with butter, pepper, and salt, and serve with cut lemon.