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Clean fresh asparagus and remove hard end of stems. Bundle together and cut to assure even length. Set in lightly salted boiling water and cook until done, about 20 to 25 minutes. Asparagus is done if it bends when lifted out of water. Drain well (saving liquid) and serve on a hot platter. Cover with bread crumbs browned in butter or with Hollandaise Sauce or Sauce Vinaigrette. Then cooking water may be used as a soup base or, cool, as a wholesome vegetable juice drink. In the latter case, do not salt too heavily. |