Steamed Asparagus On Toast Wpepperd Milk Gravy Food

STEAMED ASPARAGUS

Steps:

• Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 to 5 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper, to taste. Garnish with lemon and serve immediately.
• Cook's Note: You may finish the asparagus with the grated zest of a small lemon, a tablespoon of unsalted butter, and a teaspoon of minced flat-leaf parsley leaves, instead of the oil.
• Copyright 2004 Television Food Network, G.P. All rights reserved.

STEAMED ASPARAGUS

Steps:

• Peel the bottoms of 2 bunches thick asparagus. Snap off the ends; discard. Cook in a steamer basket set in a pot of simmering water, covered, until tender, 3 to 5 minutes. Melt 1 tablespoon butter in a saucepan over medium heat; add 1/2 minced shallot and cook until soft. Remove from the heat and whisk in 3 tablespoons diced cold butter; add 2 teaspoons soy sauce. Pour over the asparagus. Season with pepper.

CREAMED ASPARAGUS ON TOAST

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 ON TOAST

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.

SIMPLY STEAMED ASPARAGUS

Steps:

• Place a steamer basket in a large pot filled with 1 inch water. Bring to a boil. Add 1 pound trimmed asparagus, cover, and cook until crisp-tender, 2 to 6 minutes.

SIMPLY STEAMED ASPARAGUS

Steps:

• Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
• Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

LIBBIE'S CREAMED ASPARAGUS OVER TOAST

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.

CREAMY ASPARAGUS ON TOAST

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.

STEAMED ASPARAGUS

Steps:

• Pour about an inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper to taste. Garnish with lemon and serve immediately.

STEAMED ASPARAGUS

Steps:

• Set up a steamer, fill the bottom with water and bring to a boil. If the asparagus are very thick, peel them. Start about 2-inch down from the tip of the stalk and peel. It is not necessary to peel thin asparagus. Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper.

STEAMED ASPARAGUS

Steps:

• Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the asparagus in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 6 minutes depending on the thickness. Transfer the asparagus to a plate and serve.

STEAMED ASPARAGUS

Steps:

• Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately.

THE BEST STEAMED ASPARAGUS

Steps:

• Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
• Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.

FLORENCE'S W W II ASPARAGUS ON TOAST

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.

ASPARAGUS ON TOAST

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.

CREAMY ASPARAGUS ON TOAST

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.