1 - First the lower part of the asparagus stalks should be cut as far down as they will snap.
2 - Then, after they have been washed, scraped, and tied into bundles, place them in boiling water to
cook for 15 minutes or more, until tender, leaving the tips above the water for the first 10 minutes,.
and salting the water when the asparagus is partly cooked.
3 - If white asparagus is used, the bitter taste can be removed by first parboiling and draining the stalks,
then adding fresh boiling water for the final cooking.
4 - When the stalks are boiled tender, drain them, take off the string and serve them with melted butter,
(1 1/2 tbsp to a bunch) or with white sauce or cream sauce.
5 - Asparagus may be served on toast if desired.
6 - The stalks are sometimes broken into one-inch pieces befor cooking.
7 - In this case the tips should be put in the water after the stalks are partly cooked.
8 - Sometimes the tips alone are served in a white sauce. Then the stalks may be used for soup.