I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

3	tb	Butter
3	tb	All-purpose flour
1 1/4	c	Milk
2	tb	Grated Parmesan cheese; (up to 3)
		Salt; (preferably sea salt)
		Ground black pepper
3		Eggs
2	cn	(10 1/2 oz) cut green asperagus spears
1	tb	Chopped fresh parsley

INSTRUCTIONS

Preheat oven to 350 degrees. In a heavy-bottomed saucepan melt the butter
and stir in the flour; when it's blended add the milk in 3 batches, keeping
the heat fairly high and stirring constantly each time, until the mixture
thickens, before adding any more. Remove the saucepan from heat and add the
Parmesan cheese, and salt and pepper to taste.
Beat the eggs and drain the asparagus. Mix the eggs into the sauce and then
gently stir in the asparagus and the parsley. Check the seasoning, then
pour the mixture into a lightly buttered shallow ovenproof dish. Put the
dish into another dish or pan containing an inch of very hot water and
place it on the center rack of the oven. Bake for about 1 hour, or until
the mixture is set.
Posted to recipelu-digest Volume 01 Number 370 by LMAYONE <LMAYONE@aol.com>
on Dec 15, 1997

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