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Baked Asparagus

(Vaughan’s Vegetable Cook Book)







Choose the freshest asparagus possible, trim the tops, scrape or peel

the stalks, cut them into equal lengths and tie into small bunches; boil

in salted water, drain, cut into inch pieces and put into a buttered

baking dish; pour over a white sauce, (See Sauces) cover the top with

grated cheese and bread crumbs, and bake until a golden brown.











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