Take a can of asparagus tips, drain and put in a saucepan with 2 tablespoons of melted butter into which some paprika has been shaken. When hot garnish with diamonds of toast to serve, and sprinkle with salt.
WHITE ASPARAGUS
Open canned asparagus at the bottom, and after draining, ease it from the can, so as to prevent the tips from being injured. Lay the stalks evenly in a shallow enamelled pan, cover with hot water or the juice from the can, and let heat through over a slow fire. Remove after ten minutes’ cooking to a heated flat dish, using a strainer to lift the stalks from the water. Serve with Dutch butter, into which a few browned crumbs have been stirred, or chopped chives can be used instead of crumbs. The asparagus can also be served with tomato sauce.
ASPARAGUS VINAIGRETTE
Place the can of asparagus to be used on the ice for half an hour, then open and drain and rinse carefully in cold water. Place on crisp lettuce leaves, using 5 or 6 stalks on each, and serve with sauce vinaigrette.
FRIED TIPS WITH ONION BUTTER
Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of grated onion and the drained contents of 1 can of asparagus tips. Let all cook together slowly for five minutes, and season with salt and pepper.