This bloom stem in its early stages is colored the pale pink of asparagus, with faint touches of yellow, and hints of blue.

At maturity it breaks into a gorgeous head of lavender-tinted, creamy pendent flowers covering the upper third of its height, billowing out slightly in the center, so that from a distance the waxen torch takes on very much the appearance of a flaming candle.

For this reason, in Mexico, where the plant flourishes in even greater abundance than in California, with the exquisite poetry common to the tongue and heart of the Spaniard, Yucca Whipplei has been commonly named "Our Lord's Candle." At the most delicate time of their growth these candlesticks were roasted and eaten by the Indians.

Based upon this knowledge, I would recommend two dishes, almost equally delicious, which may be prepared from this plant.
Take the most succulent young bloom stems when they have exactly the appearance of an asparagus head at its moment of delicious perfection.
With a sharp knife, cut them in circles an inch in depth.

Arrange these in a shallow porcelain baking dish, sprinkle with salt, dot them with butter, add enough water to keep them from sticking and burning.