Recipe For Cooking Asparagus Baked With Cheese

1 bunch of asparagus. 1 cup of asparagus stock. 3 tablespoonfuls of butter. 1/2 cup of cream. 3 tablespoonfuls of flour. The yolks of two eggs. 1/4 teaspoonful of salt. Grated Parmesan cheese. 1 cup of white stock or Buttered cracker crumbs.

Scrape the scales from the stalks, wash and tie the asparagus in a bunch. Cook in boiling salted water until nearly tender and drain carefully. Make a sauce of the butter, flour, seasoning, stock, and cream; add the yolks and two tablespoonfuls of cheese. Stir the sauce until the cheese melts, but do not let it boil. Put the asparagus and sauce into a buttered oval baking dish in layers, having the asparagus tips at one end of the dish and covering only two thirds the length of the stalks with sauce. Sprinkle each layer of sauce with cheese, having the last layer sauce. Cover with buttered cracker crumbs and set the dish in the oven long enough to brown the crumbs. The ends of the stalks being uncovered avail in serving the dish to advantage. The tender portions of the asparagus, cut in half inch lengths before cooking, may be used instead of the whole stalks.