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Asparagus in Melted Butter

4 servings

Ingredients

• Asparagus, young and fresh (as needed)
• Salt (a little)
• Butter (melted butter) (a little)

Instructions

1. Thoroughly peel very young, fresh asparagus, cutting off the often tough bottom ends.
2. Boil them uncovered in salted water until tender and lay them out on a cloth to dry.
3. Bring clear melted butter to a boil, add the asparagus, cook thoroughly, then fill into canning jars with the butter; the separated moisture from the asparagus must remain at the bottom, and the butter should cover the asparagus by a finger's width.
4. After complete cooling, sprinkle a finger-thick layer of dry salt on top and place the open jars in a cold, dry, airy location.
5. To serve, heat the asparagus with the butter, remove, and serve with an asparagus sauce or use in soups and fricassees.

Modernized from a treasured 19th-century German cookbook.