Asparagus and Eggs
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Asparagus and Eggs.
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.
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Asparagus and Eggs.
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.
