Select a pan in which the asparagus will be able to lie flat. Add 1/2 inch
water & bring to a boil. Wash asparagus thoroughly. Place in the boiling
water; cover & cook 10 minutes. Melt the butter in a separate saucepan over
low heat. Stir in the flour to make a roux. Add milk & simmer 10 minutes,
stirring constantly. Preheat broiler. When asparagus is done, drain &
remove gently, so as not to break the tender tips, to a casserole dish.
Keep warm. When milk-roux mixture has cooked 10 minutes, season with salt,
pepper & nutmeg. Remove from heat & blend in egg yolks thoroughly. Pour
sauce over asparagus. Sprinkle with cheese & place under broiler only until
cheese turns golden brown.
BAGWELLS
KALAKAUA AVENUE, HONOLULU.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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