Asparagus ‘Alla Borghese’
Take a bundle of asparagus, scrape the white of each stalk lightly, and put them into cold water. Then tie them in bundles of twenty-five (or, if very large, of twelve or fifteen), keep the heads together, and cut the ends of one length. Cook them quickly for fifteen minutes in one gallon of boiling water in which two ounces of salt has been put. Dish them up on a piece of toast, serve very hot, with melted fresh butter, or sauce ‘Alla Panna,’ or ‘All’ Olandese’ (see Sauces, pp. 124, 125).