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Asparagus Peas

Cut the tops from one bundle of asparagus, throw them into boiling, salted water and boil fifteen minutes; drain in a colander. Then put into a saucepan with a tablespoonful (one ounce) of butter, a teaspoonful of sugar, a half teaspoonful of salt, a dash of pepper, four tablespoonfuls of cream mixed with the yolk of one egg. Toss gently over the fire for a moment and serve quickly in a heated dish. peck of beans,