Asparagus with tarragon butter

Peel the asparagus with a knife, scraping the bottom of the stems, adjust the length then tie in bunches and boil them in a pot full of boiling salted water for about 15 minutes on moderate heat.

Drain when are soft yet firm, let them drip dry, untie the bunches, then align the asparagus on a serving dish, preferably rectangular, with the tips all on the same side, then put them in.

After that, place the butter in a small saucepan along with the chopped tarragon and let it warm up to very moderate heat until it is melted completely.

Flavored butter remove from heat before it gets to fry, pour it while it is still hot on the asparagus and serve immediately.