AMBUSHED ASPARAGUS.

[Illustration]

Use one quart of the tender tops of asparagus, and be rid of the white
part, which will not cook tender, boil and drain. Cut off with care the
tops from rolls or biscuits a day old, scoop out the inside, and set the
shells and tops into the oven to crisp. Boil a pint of milk, and when
boiled stir in four eggs well whipped. As it thickens season with a
tablespoonful of butter; salt and pepper to taste. Into this mixture put
the asparagus cut up into small pieces. Fill the shells, replace the
tops, put into the oven for three minutes and serve very hot.

BAKED ASPARAGUS.

Choose the freshest asparagus possible, trim the tops, scrape or peel
the stalks, cut them into equal lengths and tie into small bunches; boil
in salted water, drain, cut into inch pieces and put into a buttered
baking dish; pour over a white sauce, (See Sauces) cover the top with
grated cheese and bread crumbs, and bake until a golden brown.

BOILED ASPARAGUS.

Prepare as for baked asparagus, and when boiled tender in salted water,
pour over a drawn butter sauce; or prepare a sauce from the water
drained from the asparagus by thickening with one tablespoonful of
butter, one tablespoonful of flour and the beaten yolk of an egg, to
which add seasoning and lemon or nutmeg to suit taste.

ESCALLOPED ASPARAGUS.

Make alternate layers of boiled asparagus, a sprinkling of chopped hard
boiled eggs and a sprinkling of grated cheese until the baking pan is
full, having asparagus the top layer. Make a well seasoned milk gravy
and pour gradually into the pan that it may soak through to the bottom,
cover the top with bread crumbs and a light sprinkle of cheese; bake
until a light brown.

FRIED ASPARAGUS.

Parboil the asparagus, dip in egg, then in bread crumbs, or use a batter
and fry in hot fat. Sprinkle with salt and serve.

ASPARAGUS WITH EGGS.

Put boiled asparagus into a heated baking dish, season well, break eggs
over it and put into the oven until the eggs are set, or beat the yolks
and whites of four eggs separately; mix with the yolks two tablespoonfuls
of milk or cream, a heaping teaspoonful of butter, salt and pepper, and
lastly the beaten whites of the eggs; pour all over the asparagus and
bake until the eggs are set.

ASPARAGUS OMELET.

Make a plain omelet and when the eggs are firming, lay over one half of
it hot seasoned tops of asparagus, and fold over the other half.

ASPARAGUS