904 | Asparagus, Sauce Hollandaise.
—Scrape nicely and wash carefully two bunches of fine asparagus; tie them into six equal bunches, arranging the heads all one way, and chop off the ends evenly. Boil them until they are done in salted water, or from twenty to twenty-two minutes; lift them out, drain them thoroughly on a cloth, and lay them nicely on a dish with a folded napkin. Untie, and serve with half a pint of hot Hollandaise sauce (No. 160), in a separate bowl.
Asparagus with drawn butter is prepared in exactly the same way, and is served with a gill of drawn butter (No. 157).