Choose the freshest asparagus possible, trim the tops, scrape or peel the stalks, cut them into equal lengths and tie into small bunches; boil in salted water, drain, cut into inch pieces and put into a buttered baking dish.
Pour over a white sauce, cover the top with grated cheese and bread crumbs, and bake until a golden brown.
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Source: How to Cook and Use Rarer Vegetables and Herbs
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