Saturday, September 19, 2015
Cream of Asparagus on Toast
Imagine a thick, creamy, cheesy sauce with chunks of hard boiled eggs, served over crunch toast with tender-crisp fresh asparagus. Top it with some more slices of eggs and salt and pepper. Now imagine that the sauce is actually not that bad for you; contrary to the name, there is no cream (just milk, and you can use skim!) and only 1/4 cup of cheese. There are tons of eggs in there for protein - and have you seen a prettier dish? I bet you have not. I'm telling you, this is a diamond in the rough recipe right here.
cream of asparagus on toast
from Red Head Can Decorate
1/2 pound fresh asparagus, 1 inch cut off bottoms
5 hard boiled eggs, peeled; 4 eggs chopped, 1 sliced in circles
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/4 cup reduced fat cheddar cheese
salt and pepper
8 slices toast
1) Wash asparagus. Boil in salted water for approximately 3 minutes; drain and set aside.
2) Melt butter in medium frying pan. Add flour and mix into a paste with a wooden spoon. Add milk and whisk until lumps are gone.
3) Add cheddar cheese and the 4 chopped eggs. Stir in salt and pepper.
4) Top toast with sauce and asparagus. Garnish with parsley and sliced egg. You can make a double decker if you want but I thought single deckers looked nicer.