1 1/2 lb Asparagus; cut up
2 1/2 c Cream
5 lg Eggs, well beaten
2 tb Butter
2 sl Bacon
2 c Water
2 tb Fresh parsley; fine chopped
Salt & pepper
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 min over low heat, stirring continuously.
Remove from the heat and serve.
From: Ghislaine Dumont - 02 Jul 97
Uncle Dirty Dave's Kitchen
MMMMM
... "Religion is what keeps the poor from murdering the rich." -- Napoleon
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
