Cut off the tender green tips of asparagus about an inch and a half
long, cover with boiling water and cook until tender. Add salt just
before they are done. Drain and put the points into a saucepan with
butter, salt and pepper and a few spoonfuls of cream or Hollandaise
sauce, mix well and do not let it cook after the sauce is added. A
little nutmeg may be used if liked. Serve very hot.