Asparagus in tartar sauce

Take asparagus, grattateli, cut the stems of equal length, make two small bunches neatly tied and put them in cold water.

Place in lightly salted boiling water in a container that contains them without having to keep them straight.

When the water boils the asparagus and lie down when they are cooked, remove the excess water leaving only enough to cover them: put the bowl in cold water and let them cool.

Prepare a sauce mayonnaise that you cast in tartar sauce-and that you will put in sauce pan.

Remove the asparagus from the water, then toss them a moment on a clean, dry cloth, then make two piles on a plate along with the napkin, putting the tops in the middle and serve the sauce separately.