ASPARAGUS WITH EGGS.
Put boiled asparagus into a heated baking dish, season well, break eggs over it and put into the oven until the eggs are set, or beat the yolks and whites of four eggs separately; mix with the yolks two tablespoonfuls of milk or cream, a heaping teaspoonful of butter, salt and pepper, and lastly the beaten whites of the eggs; pour all over the asparagus and bake until the eggs are set.
ASPARAGUS OMELET.
Make a plain omelet and when the eggs are firming, lay over one half of it hot seasoned tops of asparagus, and fold over the other half.
ASPARAGUS SALAD.
Drain boiled asparagus and set on ice until used. Make a bed of crisp tender lettuce leaves, lay on these slices of fresh solid tomatoes, and over these a layer of asparagus: pour over all a French or mayonnaise dressing. (See [Salad Dressing].)
ASPARAGUS SOUP.
Boil tips and stalks separately, when the stalks are soft, mash and rub them through a sieve. Boil a pint of rich milk, thicken it with a tablespoonful each of butter and flour and add the water in which the asparagus was boiled and the pulp. Season with salt, pepper, a very little sugar, and lastly a gill of cream, add the tips, boil all together a minute and serve with toast or crackers.
STRING BEANS AND APPLES.