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Asparagus

Wash, scrape, cut off about one inch hard ends, and tie bunch with a piece of tape. Put into saucepan, cover with boiling salted water, 1 teaspoon salt to each quart of water, and boil until tender, keeping tips out of water for the first 10 minutes. Remove from water; drain well; lay on pieces of toast and serve with melted butter, cream sauce or Hollandaise Sauce.