EGGS AND ASPARAGUS
Have ready some of the green parts of asparagus, boiled tender, and cut up into little pieces an eighth of an inch long so that they look like peas. Beat up four eggs very thoroughly with some pepper and salt, and mix in the asparagus, only do not break the pieces of green. Melt a couple of ounces of butter in a small stew-pan, and as soon as it commences to froth pour in the beaten-up egg and asparagus; stir the mixture quickly over the fire, being careful to scrape the bottom of the saucepan. As soon as the mixture thickens pour it on some hot toast, and serve.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
