Asparagus in Small Bunches-Heads

Scrape the stalks of some medium-sized asparagus; cut them from the top end into two and a half inch lengths, and with these form small bunches, holding them together by two rings cut from a carrot about two inches in diameter; cook them in salted water. Use these small bunches for garnishing hot or cold removes, pouring a little Hollandaise sauce (No. 477) over, or else a vinaigrette sauce (No. 634), both to be well seasoned.