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Asparagus Toast

Cut cold, boiled asparagus into half-inch bits with a silver knife; if the supply is plentiful only the tips need be used. For I pint, toast 6 or 8 thin slices of stale bread and keep warm. In a saucepan mix I tablespoonful of butter, I tablespoonful of flour, 1½ of a teaspoonful of salt and 14 of a teaspoonful of white pepper. Stir in gradually I cupful of hot milk. When thick and smooth simmer for five minutes, then add the prepared asparagus and draw to the side of the fire, or stand over hot water until the asparagus is heated. Dip each slice of toast, for an instant, in slightly salted boiling water, spread on a hot platter and pour the contents of the saucepan over it.