BAKED ASPARAGUS
Cut the tender parts of the asparagus into inch-lengths, boil until tender in salted water, and drain. Put a layer into a buttered baking-dish, season with pepper and salt, dot with butter, sprinkle with crumbs and hard-boiled eggs chopped fine. Repeat until the dish is full, having crumbs and butter on top. Bake for half an hour and serve in the same dish. A thin [Cream Sauce] may be poured over before sprinkling with the crumbs, and the eggs omitted. A little grated cheese may be used instead.