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Asparagus, French Method of Cooking

Wash and boil the asparagus about twenty minutes; then drain them, and cut off the heads and about two inches of the tender part of the stalks; mince them small, and mix with them an onion also chopped small. Add the well-beaten yolk of an egg, salt and pepper. Make it hot, put a slice of toast upon it, and pour a good sauce over all, or sippets of toasted bread may be placed under it. Probable cost, 2s. 6d. per hundred, when fully in season. Allow half a hundred for six persons.