Ingredients
- 1 bunch asparagus
- 3 quart boiling water
- 3 tablespoon butter
- 1 tablespoon salt
- 1/3 teaspoon pepper
Directions
- Vegetables should be thoroughly washed and cooked till tender in freshly boiling, salted water (1/2 tablespoon salt to 1 quart water).
- Remove white part of stalk and tie in bunches.
- Cook about 20 minutes.
- When asparagus is soft, drain well and place on slices of buttered toast which have been previously dipped in the water in which the asparagus was cooked.
- Season with required seasonings.
Other Information
Author:Â Person.Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category:Â Side
Measure:Â avoirdupois
Ingredient: asparagus, water, butter, salt, pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove
