Asparagus on Toast. No. 2
Cut off the bottom of the stalks of a bunch of asparagus to make them even, and put them into a pan of cold water till near dinner-time. Then put the bunch in boiling water in which a pinch of soda, the weight of a pea, has been dissolved. Boil a quarter of an hour, then drain, cut the twine and serve. Have the buttered toast ready, place the white ends of the asparagus on it and pour one tablespoonful of melted butter over the green heads in the dish.