Creamed Asparagus On Toast Recipes

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LIBBIE'S CREAMED ASPARAGUS OVER TOAST



Libbie's Creamed Asparagus over Toast image

This is how they make asparagus around my dh's house. It is enough to make a meatless meal. It's very satisfying.

Provided by Dienia B.

Categories     Lunch/Snacks

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

1 lb asparagus
3 tablespoons flour
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
6 slices bread, toasted

Steps:

  • Cut asparagus into 1 inch pieces; cover with water and boil until tender.
  • Add flour to milk; stir so there are no lumps.
  • Drain asparagus, keeping 1 cup liquid.
  • Add the milk mixture, salt and pepper. Cook until thick.
  • Meanwhile, toast the bread, cut into points (halves).
  • Pour creamed asparagus over toast.

Nutrition Facts : Calories 221.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 5.7, Sodium 1072, Carbohydrate 39.6, Fiber 4.5, Sugar 4.2, Protein 9.6

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. It's delicious for a luncheon or light supper.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
2 hard-boiled large eggs, sliced
1/4 cup plus 3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups whole milk
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs
4 slices bread, toasted and halved

Steps:

  • In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of 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; stir in cheese 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° for 15 minutes or until lightly browned. Serve with toast.

Nutrition Facts : Calories 513 calories, Fat 36g fat (22g saturated fat), Cholesterol 207mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.

CREAMED ASPARAGUS ON TOAST



Creamed Asparagus on Toast image

My mom made this when I was a kid. My wife makes it for me often. It's easy and delicious. I am not a big fan of asparagus prepared any other way. I like to pour over one slice of toast, add another on top, and then pour more over it.

Provided by Bud Stonerook

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
5 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
6 slices bread, toasted

Steps:

  • Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
  • Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
  • Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 25.3 g, Cholesterol 31.9 mg, Fat 12.2 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 7.3 g, Sodium 662.4 mg, Sugar 7.7 g

CREAMED ASPARAGUS ON TOAST



Creamed Asparagus on Toast image

Creamed Asparagus on Toast is an old fashioned creamed asparagus recipe with hard boiled eggs.

Provided by Barbara

Categories     Appetizer     Breakfast     Entree     Main Course     Side Dish

Time 20m

Number Of Ingredients 8

1 pound fresh asparagus, cut into 1-inch pieces
3-4 hard boiled eggs, chopped
4 Tablespoons butter
2 1/2 cups milk
2 Tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
Buttered Toast Points

Steps:

  • Par-cook asparagus in boiling water for 3-4 minutes or until crisp tender.
  • Drain asparagus.
  • Melt butter in large skillet; add drained asparagus and chopped hard boiled eggs.
  • Add half of the milk to the skillet, and bring to a low simmer.
  • Add cornstarch to the remaining cold milk and stir to make a slurry.
  • Add milk slurry to the skillet and bring to a boil, stirring constantly until thickened.
  • Season with salt and black pepper.
  • Serve over buttered toast points.

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

ELSA'S HAM AND ASPARAGUS TOASTS



Elsa's Ham and Asparagus Toasts image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 8 toasts

Number Of Ingredients 8

1 pound thin asparagus spears
Salt
1 loaf chewy, crusty farmhouse style white bread, cut into 3/4-inch slices
1/2 stick butter, softened
2 tablespoons Dijon or grain mustard
1 1/4 pounds boiled, baked or smoked ham, order thick slices at deli counter
Freshly ground black pepper
1 pound fontina, shredded or sliced

Steps:

  • Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
  • Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

CREAMY ASPARAGUS PASTA



Creamy Asparagus Pasta image

In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe's final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.

Provided by Eric Kim

Categories     weeknight, pastas

Time 30m

Yield 4 servings

Number Of Ingredients 12

20 grams gim, often labeled as roasted seaweed
2 (4-inch) squares dasima or kombu (dried kelp)
1 tablespoon kosher salt
1 pound rigatoni
1 1/2 cups heavy cream
1 small red onion, halved and thinly sliced
2 large garlic cloves, finely grated
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon rice vinegar
1/2 pound asparagus, thinly sliced at an angle
1 tablespoon toasted sesame oil
Flaky sea salt, for serving

Steps:

  • Fold the gim in half and, with very sharp kitchen shears or a chef's knife, slice into thin strips. Set aside for serving.
  • In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)
  • Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.
  • Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.

CREAMED ASPARAGUS



Creamed Asparagus image

I made this last Easter instead of creamed spinach to accompany our leg of lamb dinner. It was a major hit, so I'll be making it again this year.

Provided by JoAnn Cambareri

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 4

Number Of Ingredients 9

1 pound asparagus spears
1 tablespoon unsalted butter
½ cup beef broth
½ teaspoon garlic powder
1 cup sliced fresh mushrooms
¼ cup whipped cream cheese
2 tablespoons Greek yogurt
¾ teaspoon ground nutmeg
¼ teaspoon ground black pepper

Steps:

  • Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
  • Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
  • Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 6.4 g, Cholesterol 19.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 153.5 mg, Sugar 3.4 g

ASPARAGUS ON TOAST POINTS



Asparagus on Toast Points image

At home in Cody, Wyoming, Wendy Prevost relies on this springtime specialty for family and friends. It's no fuss to double for a crowd. And, as Wendy says, "It's a cinch to make, delightful to present and delicious to eat!"

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1-1/4 pounds fresh asparagus, trimmed
2 tablespoons finely chopped onion
2 tablespoons plus 4 teaspoons butter, divided
2 tablespoons all-purpose flour
1/8 teaspoon pepper
Dash ground nutmeg
2/3 cup chicken broth
1/3 cup half-and-half cream
4 slices bread, toasted
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well; set aside. , In a small saucepan, saute onion in 2 tablespoons butter. Stir in the flour, pepper and nutmeg. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Melt remaining butter; spread over one side of each slice of toast. Cut each slice into four triangles; arrange in an ungreased 13-in. x 9-in. baking dish. Top with asparagus and white sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 263 calories, Fat 17g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 489mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

Provided by Edna Lewis

Categories     Milk/Cream     Side     Broil     Steam     Quick & Easy     Ham     Asparagus     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

1 pound asparagus, trimmed
1 tablespoon unsalted butter, softened
4 (1/2-inch-thick) slices good-quality white bread such as a pullman loaf, crusts discarded
1 cup heavy cream
1/4 cup finely chopped cooked sliced Virginia country ham
1/2 teaspoon finely chopped garlic

Steps:

  • Steam asparagus in a steamer rack over boiling water, covered, until crisp-tender, about 4 minutes. Transfer to a plate and keep warm, loosely covered with foil.
  • Put broiler pan (with unlined rack) in broiler and preheat broiler 5 minutes.
  • Generously butter bread slices on 1 side, then halve diagonally. Arrange bread, buttered sides up, on rack of hot broiler pan and broil 4 to 5 inches from heat until golden-brown in some spots and undersides are toasted, 2 to 3 minutes (watch carefully).
  • Briskly simmer cream, ham, garlic, and 1/8 teaspoon pepper in a 12-inch heavy skillet, stirring occasionally, until sauce has thickened and is reduced to about 3/4 cup, about 3 minutes. (If necessary, keep warm, covered.)
  • Arrange asparagus on toast, then stir sauce and spoon over asparagus.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
  • In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

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CREAMED ASPARAGUS WITH PARMESAN CHEESE | THE TAYLOR HOUSE
2018-04-10 4 Cups Asparagus, cut. 1 cup heavy whipping cream. 1 tsp Garlic Salt. ½ cup Parmesan Cheese. Preheat the oven to 350 and lightly grease an 8×8 baking dish. Wash and dry the asparagus stalk, we fresh picked ours so they were shorter and had less to cut off. Place the asparagus in the bottom of the dish. In a small mixing bowl, whisk together ...
From thetaylor-house.com


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