(Grønne asparges)
4 lb (2 kg) green asparagus
4-5 pints (2 ½-3 l) water
About 1 teasp. salt
Rinse, but do not peel.
Instead, slice off the end af the stalk and boil in salted water for 8-10 min.
It should retain its crispness.
Serve hot with whipped or cold butter, or if cold with a dressing of oil and vinegar, or whipped cream with salmoneggs.