This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marris Estate in Quinlan, Texas in 1992.



  1. Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish.
  2. Combine salt and breadcrumbs and spread over asparagus.
  3. Beat eggs slightly then add milk.
  4. Pour over ingredients in dish and sprinkle paprika over top.
  5. Place in cold oven then turn heat to 325°F and bake for 1 hour.
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