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Eggs (au miron) with Asparagus

Instructions

Cut off the green part of the asparagus the size of peas, and scald in hot water a few minutes, then put in the saucepan with a little butter, small bunch of parsley and young onions tied together (so that it can be removed before breaking the eggs on the asparagus). Add a little flour, water, salt, pepper and a little sugar, stewing together till the water is evaporated. Then put in a baking-dish and break some eggs over the top. Put a little salt, pepper and nutmeg over the eggs and cook in the oven, but not long enough to let the eggs get hard. Serve immediately.

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Source

The Cookery Blue Book (1891).


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