SCRAMBLED EGGS WITH ASPARAGUS TIPS
Have one cupful of cold cooked asparagus tips ready. In boiling asparagus its color will keep better if the smallest possible pinch of baking soda be added to the water. It should be cooked quickly in an uncovered saucepan. Prepare the eggs as for [Scrambled Eggs—II], and when they begin to thicken, put in the asparagus tips and stir until the eggs are done. One half cupful of the asparagus tips to each three eggs is about the right proportion, but more may be added if desired. In making scrambles, allow one egg for each person and one extra for each three persons.