2 to 2 1/2 lb. asparagus
Boiling water
1 1/2 tsp. salt
1/4 c. butter, melted
Hollandaise Sauce

1. Bread or cut off tough ends of asparagus. Wash well under cold running water. (If asparagus is sandy, scrub with brush. With vegetable parer, scrape skin and scaled from lower part of stalks.)

2. Bunch stalks together; tie with string or use rubber band. Place upright in deep saucepan. Add boiling water (about 2 inches deep) and salt.

3. Return to boiling, and cook covered for 15 to 20 minutes. Pierce lower part of stalks with fork to see if they are tender. Be sure not to overcook.

4. Drain asparagus well, being careful not to break stalks. Arrange in heated vegetable dish; pour butter over all. Serve with Hollandaise sauce. Makes 4 to 6 servings.