CREAMED ASPARAGUS and EGGS OVER TOAST

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1 pound fresh asparagus, trimmed and cut into ½-inch slices

3 tablespoons butter

3 tablespoons all-purpose flour

1½ cups light or heavy cream, or half and half, or whole milk

½ teaspoon Hungarian paprika

½ teaspoon dry mustard

Salt and white pepper, to taste

3 or 4 slices toasted bread

2 hard-boiled large eggs, sliced

Method:

Cook asparagus in salted water until tender, not mushy.  Drain well, keep warm.

Meanwhile, make a roux:  Melt butter in a large skillet.

Add flour, stirring and cooking for a minute or 2, so there’s no floury taste.  

Gradually stir in cream and whisk until smooth.  Cook, stirring constantly, until mixture thickens and just starts to boil.  

Season with salt, pepper, paprika and dry mustard.

Add asparagus and heat through.

Serve on toast and top with a slice of hard-cooked egg.

3-4 servings

 

Enjoy!