Asparagus With Eggs
Asparagus.
Cream, 2 tablespoonfuls.
Salt.
Eggs, 4.
Butter, 1 tablespoonful.
Cut the tender tops from a bunch of asparagus, and boil about twenty minutes. Then put into a baking-tin with butter and salt. Beat the whites and yolks of the eggs separately, add the cream and pour this over the asparagus. Bake until the eggs are set.