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 water to cover. When tender (in about 15–20 min.), drain and serve on a folded table napkin. Serve with melted butter, seasoned and lightly flavoured with lemon.