This is one of mine and my husband’s favorites, Creamed Asparagus Over Toast. Quick, easy, and delicious meal.

How to Make Creamed Asparagus Over Toast

Items You’ll Need:

1 lb. asparagus
3 T. butter
1/4 c. all-purpose flour
1/2 c. milk
pinch of cayenne pepper
salt & pepper to taste
large cast iron skillet
large pot
whisk
large slotted spoon

Step 1:

Rinse the asparagus well and cut into 2 inch pieces or whatever size you prefer.

Fill a large pot half full of water. Add a teaspoon of salt and bring to a boil.
In the meantime, melt 3 T. butter in a large cast iron skillet. Once the butter has melted, add 1/4 cup of all-purpose flour and whisk together into the butter. Blend well and cook on medium low to medium heat. Don’t let it brown.
Add 1/2 cup of whole milk and blend well with the flour mixture.

Step 2:

Once the water has come to a boil, add the asparagus and cook until it is al dente (firm but tender). It cooks quickly so keep a close eye on it. It takes only a couple of minutes for it to cook to perfection.

When the asparagus has reached that perfect texture, remove from the boiling water with a large slotted spatula. Place in a bowl and set aside. DO NOT THROW OUT THE ASPARAGUS WATER.
Turn the heat under the cast iron skillet to medium. Add 1 cup of the asparagus water. Constantly stirring and blending the flour mixture with the water. The more it heats, the thicker it will get. Continue to add 1/2 cups of the asparagus water until you’ve reached the gravy consistency that you desire. Remember, it will thicken a little more as it begins to cool so don’t over cook it.
Add a pinch of cayenne pepper (if desired) and salt and pepper to taste.

Step 3:

Place your toasted bread on a plate, cut or leave whole, and smother with the creamed asparagus.

OPTIONS:

This creamed asparagus recipe is also delicious over pasta, mashed potatoes, and rice.

Disclaimer:

As an Amazon affiliate I receive a small commission on qualified purchases at no additional cost to you. I only recommend products that I use or would use myself.

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Marian

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How to Make Creamed Asparagus

This is one of mine and my husband’s favorites, Creamed Asparagus Over Toast. Quick, easy, and delicious meal.

Ingredients

1 lb. asparagus
3 T. butter
1/4 c. all-purpose flour
1/2 c. milk
pinch of cayenne pepper
salt & pepper to taste

Instructions

Rinse the asparagus well and cut into 1-2 inch pieces.
Fill a large pot half full of water. Add a teaspoon of salt and bring to a boil.
Melt 3 T. butter in a large cast iron skillet. Once the butter has melted, add 1/4 cup of all-purpose flour and whisk together into the butter. Blend well and cook on medium low to medium heat. Don’t let it brown.
Add 1/2 cup of whole milk and blend well with the flour mixture.
Once the water has come to a boil, add the asparagus and cook until it is al dente (firm but tender). It cooks quickly so keep a close eye on it. It takes only a couple of minutes for it to cook to perfection.
When the asparagus has reached that perfect texture, remove from the boiling water with a large slotted spatula. Place in a bowl and set aside. DO NOT THROW OUT THE ASPARAGUS WATER.
Turn the heat under the cast iron skillet to medium. Add 1 cup of the asparagus water. Constantly stirring and blending the flour mixture with the water. The more it heats, the thicker it will get. Continue to add 1/2 cups of the asparagus water until you’ve reached the gravy consistency that you desire. Remember, it will thicken a little more as it begins to cool so don’t over cook it.
Add a pinch of cayenne pepper (if desired) and salt and pepper to taste.
Place your toasted bread on a plate, cut or leave whole, and smother with the creamed asparagus.