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EGGS AND ASPARAGUS (another way)

Boil some nice young asparagus, and cut it into pieces as nearly as possible like peas. Have ready four eggs well beaten, and flavoured with pepper and salt. Put the asparagus with them and stir gently; then dissolve two ounces of butter in a stewpan, and stir the mixture until it is thick. Serve on toast. Time to boil asparagus, fifteen to eighteen minutes after the water boils; to stew with the eggs, two or three minutes. Sufficient for two persons.