(Slikasparges)
4 lb (2 kg) asparagus
4-5 pints (2 ½-3 l) water
About 1 teasp. salt
Wash and peel the asparagus from the head downwards, cutting away the last inch af stem with all the strings attached.
Drop into boiling salted water and cook from 15-18 min. according to thickness.
It should remain crisp when cooked.
Serve with whipped ar cold butter.