Peel the asparagus, wash it, and cut off any stalks that are too long. Tie up in bundles with Holland string.* Boil in salted water until tender. Lay out on a fine sieve and remove the strings. When the water has drained off, transfer to a platter lined with a napkin, arrange with the tips to the middle, and cover with a napkin to keep warm.
Serve sabayon sauce separately.