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Asparagus with Eggs

Cut up about two dozen heads of cooked asparagus into small pieces, and mix in a stewpan with the well-beaten yolks of two raw eggs. Flavour with pepper and salt and stir freely. Add a piece of butter the size of a walnut, and keep on stirring for a couple of minutes or so. Serve on delicately toasted bread. Probable cost, 1s. 3d.