Asparagus Tips ‘Alla Suprema’
Choose asparagus of about the same size, break off the tenderest part with your fingers, and cut them in small bits, cooking the tips last. Put them into salted boiling water, then drain, and place them in a baking-pan with melted fresh butter, keep them a few minutes on the fire, add some salt, a little gravy, fresh butter and lemon juice. Serve hot.