Asparagus.
Tie the stalks in bundles, keeping the heads one way, and cut off the stalks, so that they may be of equal length. Put them into well-salted boiling water, and cook until they are tender (no longer). While boiling, prepare some thin slices of toast; arrange the asparagus, when well drained, neatly upon it, and pour over a white sauce, as for cauliflower. The sauce Hollandaise is especially nice for asparagus. Time to cook asparagus, about eighteen minutes.