Asparagus on Toast. No. 1
Wash the asparagus well and scrape the stalks, then tie in bunches and put them into an earthenware pot of boiling water slightly salted; boil for about twenty minutes, until they are tender but not over-done, cut some toasted bread into square pieces (without the crust), and put a bit of butter on each piece. When the asparagus is cooked and drained, untie the bunches and place it on the toast, taking care to lay the heads all the same way. Then melt four ounces of fresh butter with a little flour in a frying-pan, and add a pinch of salt and pepper. Serve the sauce separately, or a sauce ‘Olandese’ if better liked (see Sauces, p. 124).