| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Indian | Historic, Vegetables, Soups | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Asparagus, cut up |
| 2 1/2 | c | Cream or milk |
| 5 | Eggs, well beaten | |
| 1/4 | Stick butter or margarine | |
| 2 | Strips bacon | |
| 2 | c | Water |
| 2 | tb | Fresh parsley, finely chopped |
| Salt and pepper to taste | ||
| Historic Michie Tavern | ||
| "A Famous Tavern of the 1700's" | ||
| Cooking Treasures of the Past |
INSTRUCTIONS
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. 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
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