Creamed Asparagus
Some folks delight in the full flavor of spring’s first asparagus—they want it simply steamed and drizzled with brown butter.
Others prefer it dressed up a little. Sometimes the presence of toast and eggs help children learn to eat a vegetable that is less familiar since it comes only seasonally to the table.
Ingredients
- asparagus spears
- butter or margarine
- flour
- salt
- pepper
- toast
- hard-boiled eggs
Instructions
- Steam asparagus in ½-inch of water until soft.
- Lift out of water and set aside, keeping it warm.
- To 1 cup of cooking water add 2 Tbsp.
- butter or margarine, 2 Tbsp.
- flour, ¼ tsp.
- salt, dash of pepper.
- Stir until smooth and thickened.
- Place asparagus in serving dish.
- Put squares of toast around the edge and slices of hard-boiled eggs on top.
- Pour cream sauce over and serve.
Notes / Tips / Wine Advice:
This cream sauce, usually without the addition of toast and hardboiled eggs, is frequently prepared with peas and green beans.