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Asparagus

Instructions

Wash, scrape, cut off about one inch hard ends, and tie together.

Put into saucepan, cover with boiling water and boil until tender, keeping tips out of water for the first 10 minutes, add salt.

Remove from water; drain well; lay on pieces of toast and serve with melted butter, cream or hollandaise sauce.

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Source

The New Dr. Price Cookbook (1921).

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