Remove the binding round a bunch of asparragus, cut off an inch of the root end of each stalk, scrape off the outside skin, wash them, tie them in bunches containing six ti eight each and boil, if possible, with the heads standing just out of the water, as the rising steam will cook them sufficiently. If covered with water the heads are cooked before the root ends. When tender, plunge them into cold water, drain, arrange them on a side dish, pour over them a plsin dressing, and serve.
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