Asparagus Fresh.—Cleanse the asparagus and trim it evenly, tie it up with tape into a bundle, and leave it in cold water to get firm before boiling it, wrap it in a piece of muslin to prevent the heads being broken, put it into boiling water in a good sized saucepan with a little salt, and cook for about twenty-five to thirty minutes, according to the size of the heads, and dish up as above.