Insalata di asparagi di campo

• about 2 pounds (1 kg) wild asparagus
• salt
• ½

Cut off and discard the tough lower part of each asparagus stalk so that all the spears are more or less the same length. Gather the spears into a bunch and tie with kitchen twine. Stand them vertically, tips up, in a tall, narrow pot. Add water to reach halfway up the sides of the bunch. Add a pinch of salt, cover, and cook over low heat for 8 to 10 minutes, or until just tender. Transfer to a