Boiled Asparagus

• 2 Bunches of Fresh Asparagus
• ½ Pint of Hollandaise, or a Gill

When it is possible to get fresh Asparagus, carefully wash it in cold water, and cut off the tough white ends. Scrape the white part well, and throw it into cold water, to soak for half an hour. Then tie in small bundles, and put it in a saucepan lined with porcelain. Pour over boiling water, and let it cook for twenty minutes. Add a teaspoonful of salt, and cook ten minutes longer. Take the As