Eggs Au Miron With Asparagus Recipe

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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