Scalloped Asparagus Recipe ingredients

To prepare this Scalloped Asparagus Recipe, first boil a bunch of asparagus in salted water until tender,--do not use any of the tough part of the stalk; the lower ends need not be thrown away, however, but should be put aside, and on the day following they may be boiled until soft enough to put through the puree sieve, when the pulp will make a cream soup, or can be used for a sauce.

Boil hard 3 eggs, throw them into cold water, and when cool chop them. Have ready 1 cupful of grated Edam cheese. Butter a baking-dish, put in a layer of asparagus, one of the chopped eggs, then one of cheese, filling the dish with the asparagus on top. Have ready 1 pint of drawn butter or milk gravy seasoned with salt and pepper; pour this gradually over the asparagus, so that it will reach all parts of it. Cover the top with fine bread crumbs and sprinkle lightly with the cheese.

Bake until nicely browned. This may be prepared from asparagus left over from the day before.