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  1. Vegetables should be thoroughly washed and cooked till tender in freshly boiling, salted water (1/2 tablespoon salt to 1 quart water).
  2. Remove white part of stalk and tie in bunches.
  3. Cook about 20 minutes.
  4. 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.
  5. Season with required seasonings.
  6. .

Other Information

Author: Person.Margaret W Howard

Source: Practical Cookbook (1917-01-01)

Category: Side

Measure: avoirdupois

Ingredient: asparagus, water, butter, salt, pepper

Equipment: measuring cups, measuring spoons, knife, pot, stove

See Also