Überbackener Spargeltoast White Asparagus On Toast Recipes

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CREAMY ASPARAGUS ON TOAST



Creamy Asparagus on Toast image

If you have hard-cooked eggs left over from Easter, here's a way to use some of them. Fresh asparagus with a delightful cheese sauce makes a delicious casserole that is served over toast for a luncheon or light supper. Another recipe from Taste of Home's Busy Family Cookbook.

Provided by Crafty Lady 13

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus, trimmed
2 hard-cooked eggs, sliced
1/4 cup butter, plus
3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1 dash pepper
2 cups milk
1 cup shredded cheddar cheese
1/2 cup soft breadcrumbs
4 slices bread, toasted and halved

Steps:

  • In a large skille, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11 x 7 x 2-inch baking dish. Arrange egg slices over top.
  • In a large saucepan, melt 1/4 cup butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over eggs.
  • In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375 degrees F for 15 minutes or until lightly browned. Serve on top of toast.

Nutrition Facts : Calories 541.5, Fat 37.9, SaturatedFat 22.6, Cholesterol 206.1, Sodium 765.6, Carbohydrate 32.2, Fiber 3.3, Sugar 3.9, Protein 20

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