Buttered asparagus tips

Snap the butt off each spear about an inch from the end.

Scrape the scales off below the tip.

Cut the tips so each is one and a half inches long and tie them in a bundle; dice the remaining spears.

Bring a saucepan of water with a tablespoon of salt to a boil.

Add the diced spears and boil five minutes.

Turn down to a simmer, add the tied bundle of tips and cook five to eight minutes until tender.

Drain.

Butter the inside of a baking dish, add the diced spears, season with salt and pepper and drizzle with melted butter.

Arrange the tips on top, season again and add the remaining melted butter.

Bake at 325F for 10 to 15 minutes.