Pick over, wash carefully, cut off the lower part of the stems and lay
in cold water, slightly salted, half an hour. Cook quickly in boiling
water, with a little salt, until tender. This will be in twelve or
fifteen minutes. Cook in an uncovered saucepan. Drain well, lay in a
neat pile lightly heaped in the centre of a dish, and pour drawn butter
over them, or serve this in a tureen.