Cut twenty-five or thirty heads of asparagus into bits half an inch
long, and boil fifteen minutes. Have a cupful of rich drawn butter in a
saucepan, and put in the asparagus when you have drained it dry. Heat
together to a boil, seasoning with pepper and salt, and pour into a
buttered bake dish. Break five or six eggs carefully over the surface;
put a bit of butter upon each; sprinkle with salt, and pepper, and put
in the oven until the eggs are set.
_Or,_ ✠
You may beat the eggs—yolks and whites separately—to a froth; season
with butter, pepper, and salt; stir them together, with the addition
of three tablespoonfuls of milk or cream, and pour evenly over the
asparagus mixture in the dish. This is decidedly the better way of the
two, although somewhat more troublesome.