No. 159 Asparagus Sauce
20 heads of asparagus.
½ pint white sauce.
Pepper and salt to taste.
Spinach colouring.
Cut away the white portion of the asparagus, and tie the green into a bundle; boil in salted water for about thirty minutes or until tender, but not broken; then lift out, and place on a board and cut off the tips, rub the remainder through a hair sieve into the white sauce; then stir in the tips, also a few drops of spinach colouring, and it is ready for use.
Note.—When rubbing the asparagus through the sieve, it will be found that it adheres to the outer side, whence it must be removed with a spoon.