Clean some asparagus and cook them in the ordinary way in hot salted water. Drain them well, cut them in pieces about one inch long and keep them hot. Put a piece of butter in a saucepan, melt it, add a tumblerful of cream, salt, pepper and grated nutmeg. Shake the pan well to mix the cream and the butter, bring to the boil and put in the asparagus tips. Let the whole thing cook a few minutes more so that the cream reduces and thickens; at the last moment add a small piece of butter. The asparagus should be firm and really well drained, as water coming out would spoil the cream sauce.