At the bottom of a pyrex dish place some small pieces of butter and grated Gruyere cheese. Carefully arrange a layer of asparagus which has been cooked long enough to have become thoroughly steamed. Now add cheese and butter with another layer of asparagus. Sprinkle over top with cheese and butter. Place in oven for not more than 15 minutes and serve piping hot.
The Star
Clara Bow
Richard Dix
Douglas Fairbanks
Jean Harlow
Raymond Novarro
Mary Pickford
Charles "Buddy" Rogers
Lilyan Tashman
