Creamy Asparagus on Toast Recipe

Creamy Asparagus on Toast Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper.

[X]

Rate Creamy Asparagus on Toast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Creamy Asparagus on Toast Recipe

Prep: 20 min. Bake: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

1 pound fresh asparagus, trimmed
2 hard-cooked eggs, sliced
1/4 cup plus 3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup soft bread crumbs
4 slices bread, toasted and halved

Directions

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 11-in. x 7-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. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 513 calories, 36 g fat (22 g saturated fat), 207 mg cholesterol, 782 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Creamy Asparagus on Toast in Country Extra May 2001, p51