Eggs With Asparagus Tips

Oeufs aux Pointes d’Asperges

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Eggs
  • 2 Tablespoonfuls of Asparagus Tips
  • A Tablespoonful of Butter
  • A Tablespoonful of Milk
  • Salt and Pepper
  • Buttered Toast

Method

Boil the asparagus tips and put the Eggs into a saucepan with the butter, after seasoning well with salt and pepper, and mixing in the milk. Stir a second, and throw in the Asparagus, and proceed to scramble as in preceding recipe. Serve on buttered toast. Cauliflower may be prepared with Eggs in the same way.