Required: One or more bundles of asparagus. Salt.
Trim and slightly scrape the pieces of asparagus, scraping from the top downwards.
Tie it into small bundles with tape. Lay them in cold water until they are required for cooking.
Have ready a pan of boiling salted water, add to it a few drops of lemon-juice. Put in the asparagus. (It is a good plan to wrap it in a piece of muslin as this lessens the danger of the points being broken.) Leave the lid off the pan and boil the asparagus from twenty to thirty minutes, or until it is tender.
Lift it up carefully, drain well.
Remove the tape. Have ready a neatly trimmed slice of toast. Arrange the asparagus on this with the heads all one way. Hand oiled butter with a few drops of lemon-juice mixed with it, in a hot tureen.