Creamed Asparagus on Toast &
How to Prepare and Blanch Asparagus
Creamed Asparagus on Toast Ingredients:
Favorite bread, toasted
Lemon (to squeeze on the asparagus)
To Prepare Asparagus:
Bend the asparagus stalk and it will break off in the tender spot. Discard the end pieces.
Chop off 1 - 1½ inches of the stalk. On larger asparagus, using a vegetable peeler, peel ¾ of the stalk. This method keeps the asparagus a uniform size.
To Blanch the Asparagus:
Add a teaspoon of salt (optional) to a large pot of boiling water. Add the prepared asparagus.
Blanch larger asparagus for 2-3 minutes, smaller stalks about a minute. They will turn a bright green color.
Using tongs, immediately transfer the asparagus to a bowl of ice water. (The ice water stops the blanching and if removed quickly, the asparagus will still be warm.)
Remove the asparagus from the ice water and place on paper towels to dry. I like to salt, pepper and squeeze fresh lemon juice over the asparagus.
* Leftover asparagus works great in this recipe. Simply re-heat the asparagus in a saucepan with a little bit of melted butter.
Cream Sauce Recipe
¼ cup (4 tablespoons) butter
¼ cup flour
2 cups milk
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
Additional spices, as desired
In a medium saucepan, melt the butter over low heat. Whisk in the flour. Continue to whisk for about a minute, until the mixture is bubbly.
Slowly whisk in a little bit of the milk at a time. Once all the milk is mixed in, raise the temperature to medium high heat. Stir in salt, pepper and additional spices (if so desired.) Keep whisking as the sauce thickens. When it comes to a boil, the cream sauce is ready to be used.
*Any milk will work in this cream sauce recipe. If skim milk is used, I will reduce the amount of milk to 1 ¾ cup. If whole milk is used, I whisk in a bit of additional milk to thin out the sauce after it comes to a boil, if the sauce seems a bit thick.
To Assemble the Creamed Asparagus on Toast:
Toast and butter your favorite bread. Place some blanched asparagus on the toast. Drizzle the cream sauce over the top of the asparagus. Enjoy!