BREAK your asparagus in pieces, then boil them soft, and drain the water from them: take a little oil, water and vinegar, let it boil, season it with pepper and salt, throw in the asparagus, and thicken with yolks of eggs.
Entire done the same way is good; the Spaniards add sugar, but that spoils them. Green pease done thus are very good; only add a lettuce cut small, and two or three onions, and leave out the eggs.