Scrape and wash a bunch of asparagus, cut in pieces about an inch long
as far as the stalks are very tender, put the remainder of the stalks
with an onion into a saucepan, cover with boiling water and let it cook
until tender--about half an hour. Then mash them in the water in which
they were boiled through a colander. Put over the fire again, and when
it comes to a boil throw in the points and cook until tender. While that
is cooking make some mock meat, as given in a previous recipe, form into
balls as large as a walnut. Cook them in salted boiling water for five
minutes, drain them from the water, also the asparagus points from the
stock, put them together in a saucepan to keep hot while making a gravy.
Melt a generous heaping tablespoonful of butter in a spider, add to it
when it bubbles a large heaping tablespoonful of flour, stir well until
it becomes a dark, rich brown, taking care that it does not burn, add
the asparagus stock, season with salt and pepper--this gravy should be
like thick cream--turn it over the asparagus and meat balls, stir in a
good half tablespoonful of butter, let it come to a boil and serve on a
platter. Garnish with parsley.