A La Francaise
- Asparagus
- Onion
- Egg
- Salt and pepper
- Buttered Toast
Wash and boil the asparagus until tender about 15-25 minutes, drain them, cut off the heads and about 2 inches of the white part of the stalks; mince them with a knife, and mix them with a small onion cut finely; add the yolks of an egg well-beaten, with pepper and salt to taste; make it hot in a stew pan, and dish it up on a platter, with nicely browned, buttered toast.
Submitted by Nov 23, 2009
15 min
30 min
45 min