Servings
6 s
Ingredients
- 1 1/2 pounds Asparagus, cut up
- 2 1/2 cups Cream or milk
- 5 Eggs, well beaten
- 1/4 Stick butter or margarine
- 2 Strips bacon
- 2 cups Water
- 2 tablespoons Fresh parsley, finely chopped
- Salt and pepper to taste
Directions
- In a deep saucepan, bring the water to a boil.
- Add the bacon; cover and boil for 15 minutes.
- Discard the bacon.
- Add the asparagus; cover and simmer over medium-low heat until tender.
- In a mixing bowl, blend the eggs and cream.
- Stir this mix into the asparagus, adding the spices and butter.
- Simmer for 2 minutes over low heat, stirring continuously.
- Remove from the heat and serve.
- Historic Michie Tavern “A Famous Tavern of the 1700′s” Cooking Treasures of the Past MM Format by John Hartman Indianapolis, IN 15 May 1997 Cro-Magnon@juno.com hartman@indy.
- net Posted to MM-Recipes Digest V4 #168 by cro-magnon@juno.com on Jul 1, 1997