Home › The Principles of Cookery › Asparagus with Parmesan

Asparagus with Parmesan

Boil two dozen heads of asparagus in the ordinary way; then allow it to get cold, and dip the edible ends in yolks of eggs; now roll in grated Parmesan cheese, then in egg and bread crumbs, and fry in hot fat. Serve with white sauce. Probable cost, 2s.