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Asparagus

  • Asparagus
  • 1 tsp salt
  • Slice of bread, 1/2 inch thick & toasted
  • 1 Tbsp butter
  • 1 heaping tsp flour
  • 4 ounces water the asparagus was boiled in
Cut off the tough ends and peel the skin off up to the heads of the asparagus. Wash very clean and tie in little bundles with a wrapping cord, heads all in one way. Put in boiling water with salt added. Boil for 45 glorious minutes (be patient, you rascal).

When done, dip the toasted bread quickly into the water the asparagus was boiled in. Lay it in the serving dish.

Take the strings off the asparagus. Lay the asparagus on the toast, heads all one way. Pour drawn butter over it.

Make the drawn butter with butter melted with the flour and water the asparagus was boiled in. Let it boil up all together in a saucepan.
Submitted by Tess M Apr 7, 2010
15 min 30 min 45 min

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