Asparagus Recipe

With the coming of the spring vegetables will be opened a new field for

the child to explore. Asparagus, one of the first in the market, is

considered one of the choicest, and it is also one of the most easily

prepared. To retain all the delicate flavor many people think it should

be served plain. For this, tie the asparagus in bunches, after washing

carefully and snapping off the tough ends. Set upright in a deep kettle

and pour over boiling salted water enough to reach nearly to the tips,

but do not cover. The tender ends will cook enough at first, for ten

minutes, in the steam, and then the bunches should be turned down

sideways for thirty minutes more. Lift carefully with a skimmer,

allowing the water to run off, lay on a hot platter, remove the strings

and serve immediately with tiny lumps of butter and a dash of pepper

over the top. Or the asparagus can be first cut in small lengths, boiled

until tender in salted water, then drained, laid on hot toast and

covered with cream sauce. As mentioned before, the water in which it has

been cooked can be set away to be used for soup, with a few tips added

if desired.