New Asparagus Recipe

Instructions

1. Put the stalks into a deep pan of water, and wash well, that sand and grit may sink to the bottom.
2. Change the water and lift them out, tie them in bundles of about 3 portions each, having the edible tops even, lay on a board, and trim off the root steams, leaving the stalks about 4 inches in length.
3. Drop into boiling salted water and cook until tender.
4. Then set the saucepan off the stove until read to serve.
5. Lift out and drain, lay on a platter, cut and remove the strings, and send to the tale.
6. Serve with rich cream sauce or hollandaise sauce.