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.
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 & Wine Advice
This cream sauce, usually without the addition of toast and hardboiled eggs, is frequently prepared with peas and green beans.