White Asparagus with Fennel Butter

If you cannot find a fresh fennel bulb, simply crush some fennel seeds and use them instead, or if wild fennel grows in your area, use the greens and some of the tiny yellow blossoms in the butter sauce. White asparagus cannot be cooked crisp-tender but must be served “mellow” (read well done); otherwise, it will remain somewhat bitter and disappointing. The purple tips will turn green while steaming. Serve by itself as an excellent first course.