ÜBERBACKENER SPARGELTOAST (WHITE ASPARAGUS ON TOAST)
In this recipe, the classic combination of white asparagus and cooked ham is combined into a delicious snack.
Provided by friederike
Categories Appetizers and Snacks Meat and Poultry Pork
Time 38m
Yield 8
Number Of Ingredients 6
Steps:
- Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
- Place asparagus spears and salt in a large, wide saucepan and pour in enough water to just cover. Bring to a boil. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toast bread slices; arrange on a baking sheet. Spread butter over warm bread.
- Lay 1/2 slice ham on top of each slice of bread; trim excess on all sides. Cut asparagus spears in half; divide evenly over ham. Cover asparagus spears with Edam cheese.
- Place under the preheated broiler until cheese starts to bubble and brown slightly, about 3 minutes.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 14.4 g, Cholesterol 96.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 14.5 g, Sodium 1940.8 mg, Sugar 1.7 g
ELSA'S HAM AND ASPARAGUS TOASTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 8 toasts
Number Of Ingredients 8
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 ON TOAST
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
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
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
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
LIBBIE'S CREAMED ASPARAGUS OVER TOAST
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
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
WARM ASPARAGUS TOAST WITH PANCETTA AND VINAIGRETTE
Provided by Molly Stevens
Categories Bread Mustard Pork Vegetable Appetizer Bake Vinegar Bacon Asparagus Spring Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper.
- Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.
- Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes. Drain asparagus; pat dry. Transfer warm asparagus to large bowl; add vinaigrette and toss to coat. Season to taste with salt and pepper. Toast bread slices and brush with remaining 2 tablespoons melted butter.
- Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.
FLORENCE'S W W II ASPARAGUS ON TOAST
This is a nostalgia recipe that my mom used to make during the World War II days of the 40's. I still make it , but with an update or two. I use fresh asparagus instead of canned. And may add a finely chopped hard boiled egg sprinkled over the asparagus just before serving, then it becomes asparagus mimosa.
Provided by lynnski LA
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- For the white sauce, melt the butter over low heat in a 6-cup saucepan. Gradually, stir in the flour and cook until the butter-flour mixture froths for about 2 minutes. This is now a roux.
- Add 2 cups of milk to the roux and whisk until the milk is blended into the roux. Bring the sauce to a boil, and boil for one minute, stirring.
- Remove from the heat and beat in the salt and pepper to taste.
- Heat the canned asparagus, if using, or steam fresh asparagus about 5 to 8 minutes until tender.
- For the toast points, use 2 slices of toast per serving. Cut the toast on both diagonals. Reassemble one piece in the middle of a dinner plate. Place the 4 toast points from the second piece around the 4 sides of the first piece. Place the points so they are sticking out.
- Top toast with white sauce. Place cooked asparagus onto the sauce, and sprinkle on the chopped egg, if using.
Nutrition Facts : Calories 480.8, Fat 22.7, SaturatedFat 13.4, Cholesterol 64.7, Sodium 572.1, Carbohydrate 54.4, Fiber 5.8, Sugar 5, Protein 18.3
ASPARAGUS ON TOAST
Make and share this Asparagus on Toast recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and stir in four, salt and nutmeg.
- Drain broth from mushrooms and add milk to broth to make 1-1/4 cups.
- Add to flour mixture and cook, stirring until thickened.
- Add mushrooms and heat through.
- Blend in sour cream.
- Arrange warm asparagus spears on toast.
- Top with sauce and garnish with pimento.
Nutrition Facts : Calories 300.1, Fat 14.7, SaturatedFat 7.9, Cholesterol 51.1, Sodium 461.2, Carbohydrate 34.4, Fiber 5.4, Sugar 5.3, Protein 11.8
CRAB & TANGLED ASPARAGUS SALAD ON TOAST
Shave asparagus into ribbons to top Tom Kerridge's crab on toast - it isn't something you see often and gives the dish a chef's touch. It makes a lovely starter
Provided by Tom Kerridge
Categories Lunch, Starter
Time 13m
Number Of Ingredients 10
Steps:
- Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
- Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.
Nutrition Facts : Calories 532 calories, Fat 43 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
CREAMY ASPARAGUS ON TOAST
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
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
BRIOCHE FRENCH TOAST WITH ASPARAGUS AND ORANGE BEURRE BLANC
This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.
- Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.
- Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.
ÜBERBACKENER SPARGELTOAST (WHITE ASPARAGUS ON TOAST)
In this recipe, the classic combination of white asparagus and cooked ham is combined into a delicious snack.
Provided by friederike
Categories Pork Appetizers
Time 38m
Yield 8
Number Of Ingredients 6
Steps:
- Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
- Place asparagus spears and salt in a large, wide saucepan and pour in enough water to just cover. Bring to a boil. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toast bread slices; arrange on a baking sheet. Spread butter over warm bread.
- Lay 1/2 slice ham on top of each slice of bread; trim excess on all sides. Cut asparagus spears in half; divide evenly over ham. Cover asparagus spears with Edam cheese.
- Place under the preheated broiler until cheese starts to bubble and brown slightly, about 3 minutes.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 14.4 g, Cholesterol 96.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 14.5 g, Sodium 1940.8 mg, Sugar 1.7 g
WHITE ASPARAGUS IN WHITE SAUCE
Make and share this White Asparagus in White Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain asparagus spears, reserving 1/2 cup of the liquid.
- Heat margarine in a saucepan.
- Add flour; blend.
- Gradually pour in asparagus liquid and milk.
- Stir constantly over low heat until sauce thickens and bubbles.
- Add cooked ham and seasonings.
- Gently stir in asparagus spears; heat through but do not boil.
- Serve in preheated serving dish.
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