Home › Vegetables › Asparagus in Ambush

Asparagus in Ambush

I quart of asparagus tops 9 stale breakfast rolls I pint of milk 4 eggs I large tablespoonful of butter Salt and black pepper to taste Wash the asparagus tops, boil fifteen minutes, and drain them in a colander. Cut the tops off the rolls, and take out the crumb, then set them open in the oven to dry, laying each top by the roll from which it was taken. Put the milk on to boil in a farina boiler. Beat the eggs until light, then stir them in the boiling milk, and stir until it begins to thicken; add the butter, salt and pepper, and take from the fire. Chop the asparagus tops, then add them to the milk.

Take the rolls from the oven, fill them with this mixture, put on the tops, and serve hot. These are delicious.