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Asparagus Cream Omelet

Stir one heaping tablespoon of butter and same amount of flour together. Set the saucepan over the fire, and when well blended, add one cup of milk; stir until smooth, add a teaspoon of chopped parsley, remove from the fire and cool. Beat three eggs separately, the whites to a stiff froth; add the yolks to the cold sauce with a teaspoon of salt and a dash of cayenne; add also one cup of cooked asparagus tips and the stiffly beaten whites. Put a tablespoon of butter in a hot frying pan. When it is brown, pour in the mixture, break it in places with a fork to allow the uncooked portion to run down. When it is set, place in a hot oven for five minutes, double over and serve.