A harbinger of spring, asparagus is often found growing wild along country roadsides. The first signs of asparagus pushing through the earth bring forth the fresh taste of springtime. This dish is a classic from days gone by when we would cut these first signs of spring from roadside patches or a backyard garden. Roasted and served with a soft béchamel or white sauce on crusty bread this makes a tasty lunch, or a quick and nourishing yet simple supper. SO satisfying!
Jump to RecipeThis recipe is quick to make, and great for a weeknight meal. Roasting the asparagus under a broiler takes about 15-20 minutes. In the time the asparagus is roasted, the white sauce can be prepared. White sauce, or béchamel is relatively simple to make by incorporating butter and flour in a saucepan over a medium high heat. Once combined to form a roux, a small amount of milk is whisked into it slowly to avoid lumps. Once combined, remaining milk is added to the roux and heated until just boiling to thicken. Piling the asparagus onto toasted bread, the white sauce is then poured over to make a delicious meal.
Creamed Asparagus on Toast
Ingredients
- 1 tbsp Butter
- 1 tbsp All Purpose Flour
- 1-1/2 cup Whole Milk
- 1 lb Fresh Asparagus
- 1 tbsp Olive Oil
- 1 loaf Crusty bread or individual English Muffins
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Dried Dill
Instructions
- Place asparagus on a cookie sheet and drizzle with olive oil.
- Roast asparagus under the broiler at 375 degree F for 15-20 minutes or until just beginning to char.
- While asparagus is roasting, melt butter In small sauce pan over medium heat and add flour whisking until combined into a roux.
- Add ¼ cup of the milk slowly and whisk to combine until there are no lumps. Then add the remaining milk and continue whisking until incorporated.
- Bring to a boil for full thickening, then take off heat.
- Add salt and pepper to taste.
- Serve roasted asparagus on top of crusty bread slices topped with the béchamel sauce and sprinkled with dried dill.