Scrape the asparagus quite clean, wash it in a pan of cold water, tie it in bundles of about eighteen to twenty in each, keeping all the heads turned the same way; cut the stalks even, leaving them about seven to eight inches in length; put the asparagus in hot water, with a small handful of salt in it, to boil for about twenty-five minutes, and, when done, drain carefully upon a napkin, to avoid breaking off the heads; dish on a square piece of toasted bread, and pour over the following: Place in a stewpan three ounces fresh butter, a little seasoning and grated nutmeg; place on the stove, and let boil until it assumes a light golden brown; (take care not to let it burn) then pour over the asparagus, and serve very hot.