Photo: Stephanie Studer
Ingredients
- pepper
Directions
1
Tie the stalks in small bunches, boil them in a very little salted water about half an hour; toast as many slices of bread as there are bunches of asparagus, lay a bunch on each slice, add butter to the water sufficient to make a rich gravy, thicken with a little Hour, season with pepper, and pour over the asparagus.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive