Asparagus Sauce

20 heads of asparagus.

1/2 pint white sauce.

Pepper and salt to taste.

Spinach colouring.

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

for use.

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