{"id":4909,"slug":"asparagus-tips-au-gratin-2","title":"Asparagus tips au gratin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh-cooked asparagus","salt","pepper","cream sauce","grated Swiss cheese","butter"],"ingredients_norm":["fresh cooked asparagus","salt","pepper","cream sauce","swiss cheese","butter"],"steps":["Cut the tips from fresh-cooked asparagus.","Place in a buttered dish.","Season with salt and pepper.","Cover with cream sauce.","Sprinkle with grated Swiss cheese.","Put small bits of butter on top.","Bake in oven until brown."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w42:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"95d4d177742cc2adcfd0668c694518068bdb13abb14ae91e3e5d478296879538","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/asparagus-tips-au-gratin-2"}