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.
BAKED ASPARAGUS
Cut the tender parts of the asparagus into inch-lengths, boil until tender in salted water, and drain. Put a layer into a buttered baking-dish, season with pepper and salt, dot with butter, sprinkle with crumbs and hard-boiled eggs chopped fine. Repeat until the dish is full, having crumbs and butter on top. Bake for half an hour and serve in the same dish. A thin [Cream Sauce] may be poured over before sprinkling with the crumbs, and the eggs omitted. A little grated cheese may be used instead.
CREAMED ASPARAGUS
Boil the tender parts of asparagus until tender, drain, and chop. Reheat in a [Cream Sauce] to which a bit of baking-soda has been added. Season with salt and pepper and cool. Stir into it three eggs well-beaten with two tablespoonfuls of cream. Pour into a buttered baking-dish and bake covered for twenty minutes.
ESCALLOPED ASPARAGUS
Wash and cut up a bunch of asparagus, discarding the tough ends. Boil in salted water until tender, and drain. Boil three eggs hard, throw into cold water, remove the shells and, chop fine. Butter a shallow baking-dish, put in a layer of asparagus, cover with chopped eggs, sprinkle with grated cheese, and repeat until the dish is full, having asparagus on top. Pour over two cupfuls of [Drawn-Butter] or [Cream Sauce], cover with crumbs, dot with butter, sprinkle with grated cheese, and bake until brown.