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Asparagus

Trim stalks to uniform length, wash and tie with soft string. Cook in boiling water until tender, keeping the tips above the water for the first ten minutes. Just before cooking is completed, salt the water. Drain, untie, and season with melted butter or butter substitute, salt and pepper.

If preferred, the asparagus may be cut into inch pieces. In this case, the stalks are put into the water ten minutes or more before the tips are added. Asparagus may be served with medium white sauce or Hollandaise sauce may be poured over it.