906 | Asparagus à la Tessinoise.
—Boil for only twelve minutes two bunches of fine fresh asparagus as for No. 904, place them on a dish in layers, with grated Swiss or Parmesan cheese between. Lightly brown a third of a medium-sized, sound, chopped onion in one ounce of butter, and pour over the whole; sprinkle the top with a little cheese and fresh bread-crumbs, and cook in a moderate oven for fifteen minutes.
Take out of the oven, and send to the table in the same dish.