Serves 4.

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

Trim asparagus; cook in boiling salted water until stalks are tender, about 20 minutes. Drain and arrange in a lightly-greased 13 x 9-inch shallow baking dish.

Beat egg whites to a stiff froth. Fold in beaten egg yolks, milk or cream, butter, salt and pepper to taste. Pour egg mixture evenly over asparagus. Bake at 325 degrees F for about 10 minutes, or until eggs are set.