Asparagus and Eggs

Ingredients

• Twenty-five or 30 heads of asparagus
• good rich butter
• salt
• pepper
• 5 or 6 eggs

Method

1. 1

   Boil the asparagus cut into pieces for 15 minutes.

2. 2

   Heat butter in a saucepan, drain the asparagus, add it to the butter, season with pepper and salt, and pour into a buttered baking dish.

3. 3

   Break eggs over the surface, sprinkle with pepper and salt, and bake until the eggs are set.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 54. The excerpt below is the record exactly as published.

salt pork thoroughly washed and cut across the rind in small dice. Place the pork on the top of the beans and let it boil for an hour or more. Then lift the meat out, turn the beans and liquor into a baking-pan, press the water down until only the rind is out of the pork, and bake in a slow oven for several hours. Asparag'US — After scraping the stalks to cleanse them, place them in a vessel of cold water. Tie them up neatly into bundles of about 25 heads each, then place them in a saucepan of boiling water, sprinkling a handful of salt over it. When it is boiling remove any scum there may be; the stalks will be tender when they are done; they will take about twenty minutes or half an hour; be careful to take them up the minute they are done; have ready some toast, dip it in the liquor in which the asparagus was Vegetables. 116 boiled; dish upon toast, and serve with a boat of melted butter. Asparagus in Amlbush — Two bunches of asparagus, 8 stale biscuits (or rolls may be used), 4 eggs, about ^^ pi^^ of milk, butter the size of an egg, flour, pepper and salt to taste. Take the green tops of the two bunches of aspa- ragus, boil them tender and mince finely. While they are boiling, take the biscuits or rolls, divide them, keeping the top half for a cover; place them all in the oven to crisp: make the milk hot, and then pour in the eggs, beaten; stir over the fire until it thickens, then add the butter rolled in flour, and lastly add the asparagus; spread the rolls with this mixture, put on the tops and serve hot. Asparag-iis and Eggs — Twenty-five or 30 heads of asparagus, good rich butter, salt and pepper, 5 or 6 eggs

Cook this with the app: pantry check, scaling, and the assistant.