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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Wash asparagus spears and trim off tough ends then place in boiling salted water and cook for 10 minutes.
  2. Drain off liquid.
  3. In a small saucepan melt butter then cook over low heat until lightly browned.
  4. Sprinkle freshly grated cheese over butter and mix well the spoon over asparagus.
  5. Garnish with sliced egg.
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