BAKED ASPARAGUS.
Place the asparagus with the root ends together in a baking dish; sprinkle in salt and black pepper; mix two tablespoonfuls of flour smoothly with soft butter to make a thin paste; spread it over the asparagus; cover the dish with a plate; lay a weight on it; cook it until the asparagus is very tender. It may be served in the dish in which it is baked.
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.
ASPARAGUS WITH WHITE SAUCE.
Make a good crust and line a baking dish, fill with cooked asparagus, dress with the white sauce; cover with top crust; and bake in hot oven.
ASPARAGUS PIE.
Make a good crust and line a baking dish filled with cooked asparagus, dressed with the white sauce; cover with top crust; and bake in hot oven.
ASPARAGUS PUDDING.
Beat together four eggs, a tablespoonful of butter, pepper and salt. Add three tablespoonfuls of flour mixed with one third teaspoonful of baking powder, then a scant cupful of milk, and finally the boiled, chopped tender tops of two bunches of asparagus. Put into a well greased mould with a top, cook in a pot of boiling water two hours; turn out and pour over it a cupful of drawn butter.