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Eggs and Asparagus

Cut tender asparagus into pieces half an inch long, and boil twenty minutes, then drain till dry, and put into a sauce-pan containing a cup of rich drawn butter; heat together to a boil, season with pepper and salt, and pour into a buttered dish. Break half a dozen eggs over the surface, put a bit of butter upon each, sprinkle with salt and pepper, and put in the oven until the eggs are set.