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Creamy Asparagus on Toast

 Creamy Asparagus on Toast
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.
4 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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.

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Creamy Asparagus on Toast (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.