200/363 Cold asparagus may be cut fine, and used in an omelet, or simply warmed over. Pick over carefully, wash, and let it lie in cold water an hour or two. Put on in boiling, salted water, and boil an hour, or until tender. Take up in a colander, that it may drain perfectly. Have in a hot dish a piece of butter the size of an egg, half a teaspoonful of salt, a saltspoonful of pepper, and, if liked, a tablespoonful of vinegar. |