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Asparagus (tinned)

Place the tin in a saucepan with sufficient cold water to cover it. Bring to boiling point, and let it boil for five minutes. Take out the tin and cut it open round the edge, as near to the edge as possible so as to avoid cutting the asparagus. Drain off the liquor, and serve the asparagus on freshly-made hot toast. Probable cost, 1s. 9d. to 2s. for large tin.