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Stewed Asparagus

Wash the asparagus well in cold water, cut into pieces about an inch long, rejecting all the tougher parts. Put it in a kettle, cover with boiling water, boil twenty minutes, add a teaspoonful of salt, and boil ten minutes longer; then drain in a colander, turn it carefully into a saucepan, add a half pint of cream, a tablespoonful of butter, and salt and pepper to taste; let it boil up once and serve.