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Cream Asparagus

2 bunches asparagus 1/2 cup cream 1/4 teaspoon salt Few grains cayenne Cut the tender parts in bits as long as the stems are thick, and cook in a little water until tender. Toward the last of the cooking let the asparagus cook nearly dry, add the cream and let simmer till reduced to a thick sauce. Add seasonings and serve on toast or in sauce dishes.