Florence's W W II Asparagus on Toast
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 (15 ounce) can asparagus (or one Pound of fresh asparagus)
- 4 slices sandwich bread
- 1 hard-boiled egg (optional)
-
white sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- salt and pepper
directions
- For the white sauce, melt the butter over low heat in a 6-cup saucepan. Gradually, stir in the flour and cook until the butter-flour mixture froths for about 2 minutes. This is now a roux.
- Add 2 cups of milk to the roux and whisk until the milk is blended into the roux. Bring the sauce to a boil, and boil for one minute, stirring.
- Remove from the heat and beat in the salt and pepper to taste.
- Heat the canned asparagus, if using, or steam fresh asparagus about 5 to 8 minutes until tender.
- For the toast points, use 2 slices of toast per serving. Cut the toast on both diagonals. Reassemble one piece in the middle of a dinner plate. Place the 4 toast points from the second piece around the 4 sides of the first piece. Place the points so they are sticking out.
- Top toast with white sauce. Place cooked asparagus onto the sauce, and sprinkle on the chopped egg, if using.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.