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The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Asparagus, besides boiling, may be cooked in the oven. Boil s bunch of fine asparagus for twelve minutes. Lay it in a baking dish. Moisten it with half a cup of the water in which it was boiled. Grate Parmesan cheese over it, season it well with salt and pepper, sprinkle a tablespoonful of fresh bread crumbs over the top with a tablespoonful of butter cut in bits, and bake in a moderately hot oven for fifteen minutes. Cold boiled asparagus is very nice served as a salad with French dressing or with the following sauce: Pound the yolk of a hard-boiled egg to a paste, add two teaspoonfuls of good vinegar, a saltspoonful of salt and half the amount of pepper. Add an onion minced fine. Toss all together thoroughly and pour it over the cold asparagus.

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