Creamy Asparagus on Toast
Creamy Asparagus on Toast might be just the main course you are searching for. This recipe serves 4. One serving contains 509 calories, 22g of protein, and 29g of fat. For $1.9 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 17 people were impressed by this recipe. A mixture of pepper, hard cooked eggs, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Taste of Home. With a spoonacular score of 68%, this dish is good. If you like this recipe, you might also like recipes such as Asparagus on Toast, Asparagus And Bacon On Toast, and Roasted Asparagus and Avocado Toast.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 pound fresh asparagus, trimmed
4 slices bread, toasted and halved
1/2 cup soft bread crumbs
1/4 cup plus 3 tablespoons butter, divided
1/4 cup all-purpose flour
2 hard-cooked eggs, sliced
2 cups milk
Dash pepper
1/4 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
Equipment:
frying pan
baking pan
sauce pan
Cooking instruction summary:
Directions 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 11-in. x 7-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. Yield: 4 servings. Originally published as Creamy Asparagus on Toast in Country ExtraMay 2001, p51 Nutritional Facts 1 serving (1 each) equals 513 calories, 36 g fat (22 g saturated fat), 207 mg cholesterol, 782 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, bring 1/2 in of water to a boil.
2. Add asparagus; cover and boil for 3 minutes or until crisp-tender.
3. Drain.
4. Transfer to a greased 11-in. x 7-in. baking dish. Arrange eggs over the top.
5. 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.
6. Pour over eggs.
7. In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole.
8. Bake, uncovered, at 375° for 15 minutes or until lightly browned.
9. Serve with toast.
Nutrition Information:
covered percent of daily need
