Rice Timbale--Trumese and Asparagus Tips

Partly fill buttered timbale mold, round or oblong, with hot, nicely cooked rice. Unmold on to tray or platter, surround with slices of broiled trumese standing against the sides of the mold. Pour a little drawn butter around on the dish, and lay clusters of cooked asparagus tips around the edge. Serve with plenty of the sauce. Sauce may be flavored with onion and parsley.