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Unless home-grown, asparagus is a luxury vegetable.

If buying asparagus, see that the stalks are fresh, the heads crisp and the cut ends of the stalk clear-coloured. If they are to be kept fresh for a few hours, place the stems in a jug of cold water.

To Cook.—Scrape the stem lightly with a knife, then wash in cold water. Trim the stalks to one length, and tie into conveniently-sized bundles.

Cook gently in boiling salted water, or steam in a small amount of water, with the heads emerging, until the green part of the stem is quite tender. Drain on a fish slice, and lay the bundles on slices of toast. Snip the strings and dress the tips with as much melted fat—margarine for preference—as can be spared.