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Fresh Asparagus, Sauce Bearnaise

Clip off the ends and neatly scrape two branches very fresh asparagus, thoroughly wash in plenty of cold water, tie in three bunches, then plunge in a gallon boiling water with a tablespoon salt. Cover pan and boil twenty-five minutes, lift up, drain on a cloth, then lay on a dish with a folded napkin over, and serve with a Bearnaise sauce separately.