The main use for asparagus tips is as a garnish or as part of a garnish, but they can be served as a vegetable in their own right. Cut off the tips into approximately 5 cm (2 in) long pieces and tie them in bundles; cut the remaining tender parts into pieces the size of a pea. Wash them all well and cook quickly in boiled salted water so as to keep them very green.
As soon as they are cooked, drain them but do not refresh. Place in a pan on the stove and toss over to evaporate the rest of the mixture; remove from the heat, add a little butter and toss over to mix. Place the small pieces in a deep dish and arrange the tips on top.