Scrape the coarse scales from the branches, cut in equal lengths and tie in bunches. Cook the asparagus in a small quantity of water, drain and dispose on a well toasted and buttered slice of bread. Rub the yolks of three hard-boiled eggs to a smooth paste, add one fourth teaspoonful of salt and a dash of pepper; then gradually beat into the egg enough butter, softened but not melted, to make a sauce of the consistency of mayonnaise dressing. Mask the asparagus with the sauce and serve at once. Bechamel, white, Hollandaise, and Bernaise sauce (hot or cold) are all used with asparagus.