Cut the top crust from gems baked in flat oblong, or round gem pans, and remove the soft inside part. Warm in oven. Have ready one cup hot cooked asparagus tips.

Sauce

3 tablespns. butter 3 cups hot milk

5-6 tablespns. flour salt

1 egg

Prepare the sauce as usual, adding beaten egg last, heat without boiling, carefully stir in the asparagus tips, fill the crusts and serve. A few tips may be reserved and pressed into the sauce after crusts are filled, leaving the heads sticking up. Green peas or stringless beans may be substituted for asparagus. Patty pan pastry crusts may be used.