Asparagus Tips in Butter

Ingredients

• asparagus tips
• salted water
• butter

Instructions

1. Cut the tips into stems about 5 centimetres long and gather them into small bundles.
2. Divide the rest of the tender part into pieces the size of a pea.
3. Wash them, then plunge them into boiling salted water and cook them briskly so they keep well green.
4. As soon as they are cooked, drain them thoroughly.
5. Toss them over the fire to evaporate the moisture.
6. Off the fire, bind them with butter.
7. Dress in a timbale with the little bundles placed on top; or serve them in bouchée cases or small tartlets, with a few tips on each.