Creamy Asparagus on Toast

Creamy Asparagus on Toast

1 pound fresh asparagus, trimmed

2 hard-cooked eggs, sliced

1/4 cup plus 3 tablespoons butter or margarine, 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 breadcrumbs

4 slices bread, toasted and halved

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; reduce heat and simmer uncovered for 4 minutes. Drain. Transfer to a greased 11” X 9” X 2” baking dish. Arrange eggs over the top.

In a saucepan, melt 1/4 cup of butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened and bubbly. Reduce heat; stir in cheese until melted and pour over the eggs.

Melt the remaining butter; toss with breadcrumbs. Sprinkle over the top. Bake, uncovered, at 375º for 15 minutes or until lightly browned. Serve over toast. Yield: 4 servings.

Click here to view the Bluegrass Breakdown column in which this recipe appeared.

Click here to return to J.D.'s Kitchen Home Page.