Asparagus ‘In Istufato’
Cut the heads off a bunch of asparagus and wash them well in cold salted water. Strain, and when dry put them into a sauce-pan with a tablespoonful of flour, four ounces of butter, half a pint of cream (or milk), and a little salt and pepper. Leave them on the fire until they begin to boil, then remove, and serve up hot.