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.