Asparagus ‘All’ Olandese’
Take a bunch of asparagus and scrape the stalks well. Cut them of equal length and put them into boiling salted water (if they are not all of the same size, put the biggest in first, or the small ones will be too much cooked) and boil fast. Drain well, and place them on a napkin in a dish, with sauce ‘Olandese’ (see Sauces, p. 124) in a sauce-boat apart.