Asparagus Recipe 3

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Instructions

Scrape the scales and skin from the lower end of the asparagus stalks, then shorten (cut off) each stalk at the point where it begins to be tough.
Tie the stalks in a bundle and set to cook in a small quantity of boiling, salted water.
In the upper part of a double boiler the stalks may stand upright, the tender tips, which require the least cooking, being out of the water, will cook in the steam.
Thirty to forty minutes' cooking is needed.
If the stalks lie flat in water, they will cook in twenty or twenty-five minutes.
Have ready two slices of toasted bread; dip the edges of the toast in the asparagus water and set them on the serving dish; dispose the asparagus on the toast and set into the oven.
Beat two tablespoons of butter to a cream; beat in two tablespoons of flour, dilute with a little of the asparagus liquid, then stir into the rest of the liquid; let boil five or six minutes; add another tablespoon of butter, salt if needed, and pour over the asparagus and toast.