Creamy Asparagus on Toast Recipe

4 2 2
Creamy Asparagus on Toast Recipe
Creamy Asparagus on Toast Recipe photo by Taste of Home
Publisher Photo

Creamy Asparagus on Toast Recipe

Read Reviews
4 2 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 2 hard-boiled large 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 11x7-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.
Originally published as Creamy Asparagus on Toast in Country Extra May 2001, p51

Nutritional Facts

1 each: 513 calories, 36g fat (22g saturated fat), 207mg cholesterol, 782mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 18g protein.

  • 1 pound fresh asparagus, trimmed
  • 2 hard-boiled large 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
  1. 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 11x7-in. baking dish. Arrange eggs over the top.
  2. 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.
  3. 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.
Originally published as Creamy Asparagus on Toast in Country Extra May 2001, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Asparagus on Toast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Cook_aholic User ID: 797539 258663
Reviewed Dec. 26, 2016

"The photo of this recipe looks like my mother made it and I have made it. Basically toast tips underneath an asparagus cheese sauce with sliced eggs on top. However the directions are very unclear. They sound as if you are to make a casserole and serve with toast on the side. In fact it says "serve with toast" not "serve on toast". This recipe sure requires a lot of dirty pans. So...which is it for this recipe?"

MY REVIEW
slye10001000 User ID: 5787172 253564
Reviewed Sep. 2, 2016

"This is very tasty. It is easy and makes an elegant brunch. I am quite pleased with it.

I did use panko bread crumbs and 4 eggs"

Loading Image