ASPARAGUS ON TOAST

asparagus
boiling water
salt
buttered toast
salt and pepper
melted butter

Wash asparagus well, scrape off the little scales with a knife to remove all sand, and trim off the tough lower ends. Leave the stalks whole or cut into 2-inch pieces. Drop into a small quantity of lightly salted boiling water, simmer for 15 to 20 minutes; drain.

Arrange neatly on thin slices of buttered toast. Sprinkle with salt and pepper, pour melted butter or other fat over the top, and serve at once.

Source: Aunt Sammy's Radio Recipes, 1931