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Asparagus on Toast Points

At home in Cody, Wyoming, Wendy Prevost relies on this springtime specialty for family and friends. It’s no fuss to double for a crowd. And, as Wendy says, “It’s a cinch to make, delightful to present and delicious to eat!”
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    4 servings

Ingredients

  • 1-1/4 pounds fresh asparagus, trimmed
  • 2 tablespoons finely chopped onion
  • 2 tablespoons plus 4 teaspoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • 2/3 cup chicken broth
  • 1/3 cup half-and-half cream
  • 4 slices bread, toasted
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well; set aside.
  • In a small saucepan, saute onion in 2 tablespoons butter. Stir in the flour, pepper and nutmeg. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  • Melt remaining butter; spread over one side of each slice of toast. Cut each slice into four triangles; arrange in an ungreased 13-in. x 9-in. baking dish. Top with asparagus and white sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 8-10 minutes or until cheese is melted.
Nutrition Facts
1 each: 263 calories, 17g fat (10g saturated fat), 51mg cholesterol, 489mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 8g protein.

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