3 bunches of asparagus
1 quart of cream or milk
1 tablespoon of butter
1/2 tablespoon flour

Boil the asparagus in 1 quart salt water till tender. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers.

Submitted by: CM