Boiled Asparagus Recipe

Instructions

1. Choose bunches of asparagus which have the cut fresh and the heads straight.
2. If the cut end is brown and dry, and the heads bent on one side, the asparagus is stale.
3. It may be kept a day or two with the stalks in cold water, but is much better fresh.
4. Scrape off the white skin from the lower end, and cut the stalks of equal length.
5. Let them lie in cold water until it is time to cook them.
6. Put a handful of salt into a gallon of water and let it boil.
7. Tie the asparagus in bundles and put them into it.
8. Toast a slice of bread brown on each side, dip it in the water, and lay it on a dish.
9. When the asparagus is sufficiently cooked, dish it on the toast, serving with drawn butter sauce, or Hollandaise.