Scalloped Asparagus

Drain Del Monte Brand asparagus, cut off the tips, with about an inch of the stalk - saving the stalks for soup. Cover the tips with boiling, salted water, and simmer for five minutes. Drain, and put in the bottom of a buttered pudding-dish. Sprinkle with salt and pepper, and cover with three hard-boiled eggs, chopped very fine, and seasoned. Over these pour a white sauce, and sprinkle this with crumbs and bits of butter. Set in the oven for fifteen minutes and serve.

Asparagus Loaf

Cut the top from a loaf of stale bread, and scoop out the inside, leaving a hollowed loaf, like an empty box. Lay the cover on top of the loaf, and set in the oven with the door open until very dry, but not browned. Cook Del Monte Brand asparagus tips in hot water for ten minutes, drain, and stir into them a white sauce made by cooking together a tablespoonful each of butter and flour, and pouring upon them a gill of milk and one of cream, and seasoning to taste. Stir until smooth and thick before adding the asparagus tips. Fill the hollowed loaf with this mixture, set in the oven until heated through, or for five minutes, and send to the table.

Asparagus Cups

Cut stale bread into slices one-and-half inches thick and remove the crusts. With a biscuit-cutter press half-way through each slice, and remove the crumb from the center. Set these cuplike slices in the oven, and, when hot, brush over with melted butter and brown lightly. Prepare canned Del Monte Brand asparagus tips according to the directions for Asparagus Loaf, fill the cups with the mixture, make these very hot in the oven, and serve.

Asparagus On Toast

Drain the water from canned Del Monte Brand asparagus and lay the stalks at full length in an asparagus boiler. Cover with salted boiling water, and leave just long enough to heat the stalks through. Have ready a platter of crustless toast, moisten these slightly by sprinkling them with a few drops of asparagus water, and lay the stalks on this - all the heads turned in one direction. Pass a white sauce with the dish, or, if preferred, pour melted butter over the heads of the stalks.

Asparagus Tips

Canned Del Monte Brand asparagus tips may be prepared exactly according to the former recipe, and, when hot, may be stirred into the white sauce and then poured over rounds of toast.

Asparagus A La Vinaigrette

Drain the stalks from a can of Del Monte Brand asparagus, cover with boiling water, drain as soon as heated, and, while hot, pour over them a dressing made by mixing six tablespoonfuls of salad oil, two tablespoonfuls of vinegar, a saltspoonful of salt (or more, if liked), a saltspoonful of French mustard, and a dash of paprica. Beat this dressing to an emulsion before putting it on the asparagus, then set all in the ice until the stalks are chilled through.