20 heads of asparagus.
1/2 pint white sauce.
Pepper and salt to taste.
Cut away the white portion of the asparagus, and tie the green into a
bundle; boil in salted water for about thirty minutes or until tender,
but not broken; then lift out, and place on a board and cut off the
tips, rub the remainder through a hair sieve into the white sauce; then
stir in the tips, also a few drops of spinach colouring, and it is ready
Note.--When rubbing the asparagus through the sieve, it will be found
that it adheres to the outer side, whence it must be removed with a