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Asparagus Spears

4 servings

Ingredients

• asparagus (as needed)
• salt (a little)
• butter (a little)

Instructions

1. Peel the asparagus thinly from the tip down, cut off the tough end, wash, tie into small bundles, and cook moderately in plenty of boiling salted water.
2. As soon as it's tender, remove it before the tips overcook, and arrange neatly on a warmed serving dish.
3. Serve melted butter separately in a sauce boat.

Modernized from a treasured 19th-century German cookbook.