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Wash the asparagus thoroughly in tepid water. If very sandy, the sand should first be removed from the tips with a stiff brush. Scrape off the scales. It is not necessary to peel the asparagus. Cut in inch lengths; place in a kettle together with the salt, sugar and boiling water to half cover; and boil until the asparagus is tender, about twenty minutes. The liquid should be largely evaporated. Add the butter and a trace of pepper, if desired; let stand two or three minutes to season; and serve. |