2 to 2 1/2 lbs. asparagus
Boiling water
1 1/2 tsp. salt
1/4 c. butter, melted
Lemon wedges

Break or cut off tough ends of asparagus stalks. Wash well to remove all grit. With a vegetable parer, scrape skin and scales from lower part of stalk only.

Stand stalks upright in bottom of double boiler; form into a bunch, securing with a rubber band or tying with string. Add boiling water to a depth of 2 inches. Salt.

Bring to boiling; cook, covered, 15 to 20 minutes or just until tender. Drain well. Pour melted butter over it. Serve hot with lemon wedges.