Asparagus—Boiled

• 1 bundle of asparagus
• salt
• 2 oz. butter
• lemon juice

Trim the hard white ends of the asparagus to suitable lengths for serving Scrape the stalks with a sharp knife, working downwards from the head. Wash them well in cold water. Tie them into small bundles with the heads in one direction. Re-trim the stalks evenly. Keep them in cold water until ready to cook. Cook very gently, with the heads off the source of heat, in just enough salted, boiling w