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Asparagus Omelette

This is made quite differently. Cook the asparagus-tops in salt and water and drain them Roll them in a little bechamel sauce. Break your eggs into the pan into which you have put a little butter; stir them with a fork in your left hand, adding salt and pepper with your right. This will only take a minute. Add the asparagus-tops in the thick sauce; this will take another minute. Roll or fold up the omelette and slip it on a hot buttered dish.