- 1 lb asparagus
- 3 tablespoons flour
- 1⁄2 cup milk
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 slices bread, toasted
Directions See How It's Made
- Cut asparagus into 1 inch pieces; cover with water and boil until tender.
- Add flour to milk; stir so there are no lumps.
- Drain asparagus, keeping 1 cup liquid.
- Add the milk mixture, salt and pepper. Cook until thick.
- Meanwhile, toast the bread, cut into points (halves).
- Pour creamed asparagus over toast.