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Asparagus in Rolls

  • Asparagus
  • Seasoning
  • 1 cup milk
  • butter
  • Yolks of 5 eggs
  • Dry Rolls
Remove centers from rather long, pointed rolls, and fry rolls rich golden brown in deep fat. Drain on brown paper and keep hot. Cut a bunch of asparagus into inch lengths and boil until tender; drain and put into a double boiler with milk. Add yolks of eggs and stir until thick and smooth. Season and pour into rolls. White sauce may be used instead of egg sauce if your little heart desires.
Submitted by Cassyjean - Torrington, CT Jul 30, 2009
15 min 30 min 45 min
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