Asparagus ‘Alla Crema’
Take the heads only of the asparagus (two or three pounds as required) and put them into boiling water with a little salt. Boil for about fifteen minutes, and prepare meanwhile some square pieces of roll or white bread, without the crust. Scoop out the centre of each piece and put in a bit of butter, then fry (or bake) until the bread turns a good yellow colour. After draining the heads of the asparagus place them in the holes in the bread, taking care to keep them hot. Then boil half a pint of milk, add four yolks of eggs, and stir till solid. Take it off the fire, add a little butter, a sprinkling of salt and pepper, pour over the asparagus and bread, and serve up hot.