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Ragout of Asparagus

Clean and boil one bunch of asparagus, and then cut into pieces one and a half inches long. Cut one head of lettuce and one onion into small pieces. Put two ounces of butter in a stewing-pan and when melted put in the asparagus, onion and lettuce, shake occasionally and fry ten minutes, then sprinkle over it one tablespoonful of flour, stir and mix carefully without breaking the asparagus, then add a half pint of stock, and stir carefully until it boils, add a teaspoonful of salt, two dashes of black pepper and serve in a heated dish with squares of toast.