Asparagus ‘Fritto’
Cut the heads off a bunch of asparagus, boil them in slightly salted water for about fifteen minutes, and then strain. Put half a tumbler of cream, in which the yolk of an egg and two ounces of butter have been well beaten up, into a frying-pan, add a tablespoonful of sugar, salt and pepper to taste, and stir slowly over the fire for five or six minutes. Then fry your asparagus heads in it and serve very hot.