Alice’s Creamed Asparagus on Toast
Alice’s Creamed Asparagus on Toast
Thanks to “Miss Alice” for inviting us into her kitchen once again for one of her long-time favorite spring dishes! She and her husband Gerry are avid gardeners and have lots of fresh asparagus waiting to be picked each spring! Enjoy!
For 1 serving:
Fresh Asparagus 4-5 stalks
1 slice white bread, toasted
1 Tbsp Butter
1 Tbsp Flour
½ cup milk (whole is best)
salt & pepper to taste
diced onion if desired
½ cup shredded cheddar cheese (Alice likes sharp cheddar, can use Velveeta also.
Clean asparagus and separate tops from bottom by holding one end in each hand and gently bending the stalk until the end naturally breaks away. We will not use the woody or bottom portion, but these ends can be used to make soup. Save the tops for the recipe, snap into smaller pieces and place in a pan with a very small amount of water in the bottom and cook until fork tender. This can be done in microwave safe dish as well. Do not overcook the asparagus!
For White Sauce:
This can be done one stovetop or microwave. Melt butter. (if adding diced onion, do that at this time and cook until softened) Add flour to melted butter and cook on low-medium heat a few minutes, stirring constantly on stove top, or every 30 seconds in microwave for around 2 minutes or until flour is fully absorbed and mixture bubbles. This will help to avoid a “floury” taste. Add milk and keep stirring until thickens, then add the cooked and drained asparagus followed by the cheese, stirring until just melted and mixed. Spoon over toasted bread.
