Asparagus Points Dressed Like Peas

Ingredients

• asparagus points
• salt
• a few grains carbonate of soda
• 1 slice butter
• 1 small teaspoon flour
• 0.5 small teaspoon white sugar
• 2 egg yolks
• boiling water

Instructions

1. Cut the asparagus points so far only as they are perfectly tender, in bits of equal size, not more than one-third of an inch in length.
2. Wash them very clean and throw them into plenty of boiling water with the usual quantity of salt and a few grains of carbonate of soda.
3. When they are tolerably tender, which will be in ten to twelve minutes, drain them well and spread them on a clean cloth.
4. Fold the cloth over them and wipe them gently; when quite dry, put them into a clean stewpan with a good slice of butter, which should be just dissolved before the asparagus is added.
5. Stew them over a brisk fire, shaking them often, for eight or ten minutes.
6. Dredge in about a small teaspoonful of flour and add half that quantity of white sugar.
7. Pour in boiling water to nearly cover the asparagus and boil it rapidly until but little liquid remains.
8. Stir in the beaten yolks of two eggs, heap the asparagus high in a dish, and serve it very hot.