Use one quart of the tender tops of asparagus, and be rid of the white part, which will not cook tender, boil and drain. Cut off with care the tops from rolls or biscuits a day old, scoop out the inside, and set the shells and tops into the oven to crisp. Boil a pint of milk, and when boiled stir in four eggs well whipped. As it thickens season with a tablespoonful of butter; salt and pepper to taste. Into this mixture put the asparagus cut up into small pieces. Fill the shells, replace the tops, put into the oven for three minutes and serve very hot.
BAKED ASPARAGUS.
Choose the freshest asparagus possible, trim the tops, scrape or peel the stalks, cut them into equal lengths and tie into small bunches; boil in salted water, drain, cut into inch pieces and put into a buttered baking dish; pour over a white sauce, (See [Sauces]) cover the top with grated cheese and bread crumbs, and bake until a golden brown.
BOILED ASPARAGUS.
Prepare as for baked asparagus, and when boiled tender in salted water, pour over a drawn butter sauce; or prepare a sauce from the water drained from the asparagus by thickening with one tablespoonful of butter, one tablespoonful of flour and the beaten yolk of an egg, to which add seasoning and lemon or nutmeg to suit taste.
ESCALLOPED ASPARAGUS.
Make alternate layers of boiled asparagus, a sprinkling of chopped hard boiled eggs and a sprinkling of grated cheese until the baking pan is full, having asparagus the top layer. Make a well seasoned milk gravy and pour gradually into the pan that it may soak through to the bottom, cover the top with bread crumbs and a light sprinkle of cheese; bake until a light brown.
FRIED ASPARAGUS.
Parboil the asparagus, dip in egg, then in bread crumbs, or use a batter and fry in hot fat. Sprinkle with salt and serve.