Asparagus aux Milanaise





Boil large choice asparagus until tender. Put a layer of stalks upon
the dish on which they are to be served. Sprinkle with salt, pepper,
cayenne, and a little grated Parmesan cheese. Make three layers of
this and pour over all a little melted butter. Break on top a fresh
egg for each person, and put in the oven until set. Serve very hot. To
be served individually, six stalks may be placed on each dish, covered
with cheese, and an egg broken over them. Serve after placing in the
oven a few moments.





ASPARAGUS À L'ANVERS ASPARAGUS OMELETTE facebooktwittergoogle_plusredditpinterestlinkedinmail

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