Baked Asparagus

Ingredients

• as much white asparagus as required
• a scant pint of thick Béchamel sauce
• three egg yolks
• three ounces of grated Parmesan cheese
• buttered baking dish
• a little grated cheese
• a few fresh bread crumbs
• small pieces of butter

Method

1. 1

   Scrape and wash asparagus, boil until firm, then drain.

2. 2

   Mix Béchamel sauce with egg yolks and Parmesan, stir until boiling.

3. 3

   Layer asparagus in a buttered dish, cover with sauce and cheese, repeat layers.

4. 4

   Finish with sauce, cheese, and bread crumbs.

5. 5

   Bake until brown.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 130. The excerpt below is the record exactly as published.

as much white asparagns as required. Boil until rather finn, then drain on a cloth wìth- out cooling. Have the f ollowing sauce prepared : Mix a scant pint of thick Béchamel sauce with three egg yolks and three ounces of grated Parmesan cheese. Stir over the fire until it Comes to a boil. In an ovai buttered baking dish range a layer of asparagus, — ali the heads one way, — cover the eating part only with some of the sauce and a little grated cheese. Add another layer of asparagus, etc., until the whole is used. Finish with the sauce, grated cheese, and a few fresh bread crumbs. Put small pieces of butter on top. Do not have any of this mixture on the stalks. Cover the stalks with a curved tin sheet so that only the mashed part will be exposed to the beat, and bake to a nice brown. Take off the tin sheet and serve. Baked Asparagus

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