Old Fashioned Eggsparagus

You might call this a crustless asparagus quiche.


  • 1 pound fresh asparagus
  • Boiling salted water
  • 4 eggs, separated
  • 2 tablespoons milk or cream
  • 1 tablespoon butter, melted
  • Salt and pepper to taste


  1. Trim asparagus; cook in boiling salted water until stalks are tender, about 20 minutes.
  2. Drain and arrange in a lightly-greased 13 x 9-inch shallow baking dish.
  3. Beat egg whites to a stiff froth. Fold in beaten egg yolks, milk or cream, butter, salt and pepper to taste.
  4. Pour egg mixture evenly over asparagus.
  5. Bake at 325 degrees F for about 10 minutes, or until eggs are set.

Serves 4.