Asparagus Newburg Recipe

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Instructions
  1. Heat in the chafing-dish with a tablespoon of melted butter, a cup of parboiled asparagus tips, adding a saltspoon of salt and a pinch of black pepper; then pour in a wineglass of Madeira, if liked, and cook over the hot water pan for about three minutes; meanwhile beat until light the yolks of three eggs, to which add half a pint of double cream, and very gradually add this to the asparagus, stirring constantly; cook only for a moment or two or until the Newburg is well thickened and serve on triangles of toasted wheat bread.

 




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