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Asparagus Heads as Peas

Take off about two inches of the head-ends of the asparagus; cut them into pieces about the size of peas, and put them into a saucepan with some salt and cold water. Let them boil about ten minutes; then take them out, drain them, melt in a saucepan a piece of butter the size of an egg, and place them in it. Shake the saucepan over the fire for a few minutes; then sprinkle a dessert-spoonful of flour over it, and a small tea-cupful of boiling water, pepper and salt to taste, and pour over the asparagus the beaten yolks of two eggs, mixed with four table-spoonfuls of new milk. Let all simmer gently for five or ten minutes; then serve. Time, half an hour. Probable cost, 2s. 6d. Allow a hundred for a tureen full. Sufficient for five or six persons.