Creamed Asparagus On Toasted Sourdough Recipe 425

CREAMED ASPARAGUS ON TOASTED SOURDOUGH RECIPE - (4.2/5)

Steps:

• Roasted Asparagus: Cut woody ends (about 1 inch) from asparagus and toss with olive oil then spread coated asparagus evenly on a roasting pan and sprinkle salt and pepper. Roast at 400 degrees for 25 minutes, 3 minutes longer for softer texture. Whit sauce: Melt butter over medium heat, add flour stir and cook out flour (about 30 seconds) then slowly add milk. Stir or whisk frequently until sauce thickens. Remove from heat. Chop roasted asparagus into 1 inch pieces and add to sauce. Save 8 stalks (2 per serving) for garnish. Toast bread and spoon creamed asparagus over toast. Garnish with asparagus stalks. Salt and pepper to taste.

CREAMED ASPARAGUS ON TOAST

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.

CREAMY ASPARAGUS ON TOAST

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.

LIBBIE'S CREAMED ASPARAGUS OVER TOAST

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.