Creamed Asparagus Recipes

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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.

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 WITH CREAM SAUCE



Asparagus with Cream Sauce image

From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 13

2 cups water
2 pounds fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
1 teaspoon dill weed
1 cup sour cream

Steps:

  • In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g 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

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 first-course servings (

Number Of Ingredients 12

2 pounds medium asparagus (2 bunches), cut in half crosswise
1 tablespoon plus 1 teaspoon kosher salt
6 tablespoons unsalted butter
1 medium Spanish onion, chopped
1 stalk celery, chopped
1 carrot, chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white vermouth

Steps:

  • Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
  • Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
  • Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  • Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
  • Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
  • Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAMY FRESH ASPARAGUS CASSEROLE



Creamy Fresh Asparagus Casserole image

Springtime brings excellent local fresh asparagus. Try this with your Easter ham dinner for some ahhh and ohhs! Enjoy!!

Provided by Caroline Cooks

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs asparagus spears
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon salt
1 dash pepper
4 hardboiled egg, sliced
1/2 cup cracker crumb
2 tablespoons butter

Steps:

  • Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.
  • Cut into 1 1/2-inch pieces.
  • Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside.
  • Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly.
  • DO NOT BROWN.
  • Gradually add milk, stirring constantly until smooth and thickened.
  • Stir in salt and pepper, to taste.
  • Arrange half of asparagus in lightly sprayed baking dish.
  • Top with egg slices and half of white sauce.
  • Repeat.
  • Combine cracker crumbs with butter and sprinkle over casserole.
  • Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.

Nutrition Facts : Calories 367.4, Fat 21.4, SaturatedFat 11.7, Cholesterol 234.2, Sodium 522.7, Carbohydrate 30.1, Fiber 5, Sugar 3.5, Protein 16.9

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.

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.

CREAMY POTATOES AND ASPARAGUS



Creamy Potatoes and Asparagus image

Enjoy these new potatoes and asparagus cuts creamed in white sauce and chicken broth for an easy 20 minute side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

1/2 cup chicken broth
1 bag (20 oz) refrigerated cooked new potato wedges
1 package (1.25 or 1.8 oz) white sauce mix
3/4 cup fat-free (skim) milk
1 box (9 oz) frozen asparagus cuts

Steps:

  • In 3-quart saucepan, heat broth to boiling over medium-high heat. Add potatoes; cook 5 minutes.
  • Meanwhile, in small bowl, stir together white sauce mix and milk.
  • Pour sauce over potatoes. Add asparagus; stir gently to mix. Cover; simmer over low heat 7 minutes, stirring occasionally, until sauce thickens and vegetables are crisp-tender.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 9 g, TransFat 0 g

ASPARAGUS CREAM PASTA



Asparagus cream pasta image

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 40m

Number Of Ingredients 5

1 bunch asparagus
142ml tub double cream
2 garlic cloves , peeled, but left whole
50g parmesan , half grated, half shaved
250g tagliatelle

Steps:

  • To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
  • Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
  • Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium

CREAMY GARLIC ASPARAGUS BAKE



Creamy Garlic Asparagus Bake image

Serve this creamy, flavor-packed asparagus side dish, and you'll get rave reviews. It's unforgettably delicious from the first bite to the last!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 7

4 quarts water
2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
2 packages (5.2 oz each) Boursin® cheese with garlic and herbs, softened
1 cup heavy whipping cream
3/4 cup shredded fresh Parmesan cheese
2 medium plum (Roma) tomatoes, seeded and chopped
1 teaspoon fresh thyme leaves

Steps:

  • Heat oven to 400°F.
  • To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
  • Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
  • In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
  • Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 1 g

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From thepioneerwoman.com


CAMPBELL'S CREAM OF ASPARAGUS RECIPES (86) - COOKPAD
Small bunch of asparagus • large clove of garlic (finely chopped) • cream cheese • Juice and zest of half a lemon • Generous pinch of sugar, salt and cracked black pepper • white onion (finely diced) • rapeseed oil + 1tbsp butter • fresh thyme leaves (picked and chopped) 30minutes + marinating time. 2 people.
From cookpad.com


EASY CREAM OF ASPARAGUS SOUP RECIPE - TASTING TABLE
2022-02-28 Saute the onion and garlic for this cream of asparagus soup. Heat the olive oil in a stock pot over medium heat. Add the diced onion and saute it …
From tastingtable.com


CREAMY POTATO AND ASPARAGUS SOUP | BETTER HOMES & GARDENS
Step 2. Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally. Step 3. Coarsely chop bacon and place in a microwave-safe pie plate.
From bhg.com


CREAMLESS CREAM OF ASPARAGUS SOUP - AHEAD OF THYME
2021-11-07 Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine. Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
From aheadofthyme.com


10 BEST ASPARAGUS CREAM CHEESE RECIPES | YUMMLY
2022-06-19 cream cheese, asparagus, garlic powder, shredded cheddar cheese and 1 more Cream Cheese and Pan Fried Asparagus on Toast Blogtastic Food pepper, asparagus, bread, olive oil, cream cheese, garlic, eggs and 3 more
From yummly.com


ASPARAGUS RECIPES | BBC GOOD FOOD
Asparagus, chilli & feta farfalle. A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve.
From bbcgoodfood.com


CHEESY BAKED ASPARAGUS RECIPE | THE RECIPE CRITIC
2022-04-13 Prepare Oven and Baking Dish: Preheat the oven to 400 degrees. In a 9×13 inch dish add the heavy cream to the bottom. Add the asparagus and salt and pepper. Bake: Top with cheese and grated parmesan. Bake for 15-20 minutes or until cheese is …
From therecipecritic.com


CREAMY ASPARAGUS SOUP - THE SEASONED MOM
2020-04-11 Instructions. In a heavy pot, combine asparagus, chicken broth, onion and potato. Season with salt and pepper. Simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes. Remove the potato chunks. Using an immersion or regular blender, puree soup.
From theseasonedmom.com


10 BEST CREAM CHEESE SAUCE FOR ASPARAGUS RECIPES | YUMMLY
2022-06-14 cream cheese, grated Parmesan cheese, garlic powder, salt, heavy cream and 2 more Easy Alfredo Sauce The Blond Cook freshly ground black pepper, minced garlic, whole milk, unsalted butter and 3 more
From yummly.com


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