One bundle asparagus, 1 qt. milk, butter, flour.

Wash the asparagus, cut it into pieces, put in a saucepan, cover with 1 pt. of boiling water, boil gently for 3/4 of an hour, remove the tips and put aside until wanted; press the remaining part through a colander, using the water in which it was boiled; put 1 qt. of milk into a double boiler; rub together one large tablespoonful of butter and two tablespoonfuls of flour; stir this carefully into the milk; stir constantly until smooth and partly thick. If, by any carelessness, it should look the slightest lumpy, put it through a sieve, return to the double boiler, and add the asparagus that has been pressed through the colander. Season to taste with salt and pepper, add the asparagus tips, and as soon as the whole is smoking hot, serve. You can not fail, unless you allow the mixture to stand, then the vegetable will separate from the milk and give it a curdled appearance.