- 1 pound asparagus, prepared in the manner of Madame Saint-Ange
- 8 tablespoons (1 stick
- Remove the asparagus from the cooking water (but RESERVE the water) and cut into inch-long pieces. Discard the woody ends, but peel any sections whose interior flesh is edible. Reserve the spears.
- Measure the cooking water. Top up to 5 cups with additional water if nec