TINNED ASPARAGUS cannot be treated, exactly in the same way as other tinned vegetables, for it cannot be served advan-tageously hot, as they can, or like the fresh plant. After having been drained and cooled with cold water it should be set in the ice-box or refrigerator to get as cold as possible. Care should be taken to avoid damaging tinned asparagus, and in turning it into the dish also, lest the pointes break. As already explained, sauce verte, or d’Argenteuil, in a cold silver boat, should accompany it. Few, however, care for tinned asparagus as an entremets. It can, perhaps, be better turned to advantage in purées whether for soup or garnish, and in crème or mousse d’asperges it is decidedly good. The liquid in the tin, after having been drained, should on no account be thrown away; it comes in most usefully for a thick soup made with asparagus, or for a purée for asparagus toast.