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Asparagus With White Sauce

Pick the loose leaves from the heads, and scrape the stalks clean; wash well in very cold water; tie them up in bundles of about twenty in each, keeping all the heads turned the same way; cut the stalks even, leaving them about eight inches long.

Put the asparagus in hot water with a small handful of salt in it to boil about twenty minutes, and when done, drain carefully upon a napkin, to avoid breaking off the heads; dish them up on a square thick piece of toasted bread dipped in the water they have been boiled in. Cover with white sauce and serve.