CREAMED ASPARAGUS ON TOAST
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
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.
THE BEST ROASTED ASPARAGUS
The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
- Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
- Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
- Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.
ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE
This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 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
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.
ASPARAGUS PATE SANDWICH
These delicious pate sandwiches of asparagus and cheese on sourdough are grilled in the broiler. Very tasty served with a rich tomato soup such as recipe #117907 for a special luncheon. Makes 4 sandwiches. From Saks Fifth Avenue Cafe.
Provided by BecR2400
Categories Lunch/Snacks
Time 38m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- Thaw and drain asparagus. Combine asparagus with cream cheese in large bowl with an electric mixer or wooden spoon until roughly blended.
- Add 1/2 cup parmesan cheese, salt and pepper; blend until mixture is smooth and even.
- Butter one side of each piece of sourdough bread and sprinkle parmesan cheese over. Lightly pat the cheese into the butter so that it stays on the bread while broiling.
- Place bread slices on a lightly greased cookie sheet, cheese side down.
- With a butter knife, carefuly spread the asparagus pate evenly onto the top of each slice. Add sun-dried tomatoes.
- Place under broiler and broil pate side until warm.
- With a spatula, turn one slice onto another, forming four sandwiches, and broil each side until lightly golden brown.
- Makes 4 sandwiches.
- Great served with a rich tomato soup such as recipe #117907 for a special luncheon.
Nutrition Facts : Calories 611.9, Fat 26.9, SaturatedFat 15.2, Cholesterol 69.2, Sodium 1870.1, Carbohydrate 68.6, Fiber 4, Sugar 0.6, Protein 23.2
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
CREAMED ASPARAGUS
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
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
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
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 Asparagus Side Dishes
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
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