174. Asparagus A La Creme - French

Cut two bunches of thin green asparagus into three-quarter inch pieces, rejecting the tough ends. Boil rapidly with a teaspoon of sugar until tender. Drain, return to a smaller saucepan, add a cup of thick cream, salt and pepper and, before it boils, stir in the yolks of two eggs beaten with a little milk. Stir until it thickens slightly, then serve at once.

175. Asparagus Custard

Boil two bunches of thin green asparagus and rub through a sieve. Add the beaten yolk of an egg and season with salt and tiny pinches of sugar and cayenne. Line timbale moulds with the mixture. Beat three eggs well, add half a cup of milk, a little onion juice, salt and paprika and fill the moulds nearly full. Set in a pan of hot water and bake until firm; then turn out and serve.

176. Asparagus Nicoise

Boil and chill two bunches of asparagus. Arrange on a platter and serve with the following sauce: Rub the yolk of a hard egg smooth; add a raw yolk, a teaspoon of French mustard and a cup of French dressing. Beat well with egg-beater; then add a teaspoon each of chopped chives and parsley.

177. Asparagus And Parmesan - Italian

Boil the asparagus, drain and arrange in two rows, tips touching, on an earthen platter. Pour over the tips a little melted butter, salt and paprika and sprinkle thickly with grated Parmesan. Brown in a hot oven.

178. Barbouillade - Creole

Cut two onions, two bell peppers (without seeds), two tomatoes, two peeled cucumbers and a medium sized eggplant, also peeled, into dice. Brown the onions in half of a cup of olive oil, then add all the other vegetables, a kitchen bouquet and a bay leaf and simmer from six to eight hours. Season with salt and pepper before serving. Should there be any left use it as a filling for omelette.