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Tie the stalks in bundles, keeping the heads one way, and cut off the
stalks, so that they may be of equal length. Put them into well-salted
boiling water, and cook until they are tender (no longer). While
boiling, prepare some thin slices of toast; arrange the asparagus, when
well drained, neatly upon it, and pour over a white sauce, as for
cauliflower. The _sauce Hollandaise_ is especially nice for asparagus.
Time to cook asparagus, about eighteen minutes.