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Simple Asparagus Cooking Recipe

Below is the quick and easy cooking recipe for Asparagus.

Cut the white part of the stalks off, and throw it away—cut the lower part of the stalks in thin slices if tough, and boil them eight or ten minutes before the upper part is put in. Lay the remainder compactly together, tie it carefully in small bundles, and boil it from fifteen to twenty minutes, according to its age. Boil a little salt with them, and a quarter of a tea spoonful of saleratus, to two or three quarts of water, to preserve the Asparagus their fresh green color. Just before your asparagus is done, toast a slice of bread, moisten it with a little of the asparagus liquor, lay it in your asparagus dish, and butter it—then take up the asparagus carefully with a skimmer, and lay it on the toast, take off the string, salt it, and turn a little melted butter over the whole.

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