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Asparagus

Tough lower ends should be cut off. Cook in deep sauce-pan standing upright. The steam will cook the tender tips while the hard stalks will be cooked in the boiling water. Or break into inch pieces, cooking tip parts first and adding the tender tips the last 15 minutes. Serve on toast with drawn butter or with white or Hollandaise sauce or bake the cooked asparagus with Golden sauce. 3 tablespoons butter 3 tablespoons flour 1½ cups milk