Asparagus in a Crown of Eggs

Ingredients

• Cut off the green ends of asparagus
• equal parts flour and butter
• equal parts flour and butter
• season with salt and pepper
• season with salt and pepper
• garnish with hard-boiled eggs

Method

1. 1

   Chop asparagus stalks, boil until tender, season with salt and pepper, form into a mound.

2. 2

   Mix equal parts flour and butter, add asparagus water to make a sauce, boil once, pour over asparagus mound, and garnish with hard-boiled eggs cut lengthwise to form a crown.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 154. The excerpt below is the record exactly as published.

ASPARAGUS IN A CROWN OF EGGS. Mrs. William J. Magee, 122 John- ston street, Los Angeles— Cut off the green ends; chop the remainder of the stalks, boil tender, season with salt and pepper, form in a mound, mix equal parts flour and but- ter, add asparagus water to make a sauce, boil up once, pour over the mound of as- paragus, garnish with hard-boiled eggs

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