Eggs with Asparagus

Ingredients

• Six eggs
• two ounces of butter
• half a hundred of asparagus
• four table-spoonfuls of cream

Method

1. 1

   Beat the eggs well; put them in a stew-pan with the cream, butter, salt, pepper, and the asparagus, previously boiled till tender and cut in small pieces about the size of fine peas; stir all together on a slow fire till it becomes thick, and serve immediately on toast, cut in small square pieces.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 51. The excerpt below is the record exactly as published.

Eggs with Asparagus. Six eggs, two ounces of butter, half a hundred of asparagus, and four table-spoonfuls of cream

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