Creamed Asparagus on Toast

I agree with one of the reviews. You need to mix some asparagus juice in the flour mix while boiling This is a critical point when using canned asparagus. There is a big difference between cooking fresh asparagus and canned. I ,ake the toast. Butter it. Put a little juice on the toast. I put the asparagus on the toast and than pour white sauce over it.

The only thing my mother did differently is to add sliced Velveeta on the toast before spooning hot asparagus overtop. The Velveeta melts so nicely. 🙂

I loved it. My mom used to make this all the time too use up the leftover cooked asparagus, but I never paid attention to how she did it. So besides using our leftover cooked asparagus, the only other tweaks I made was substituting half and half cut with the drained asparagus juice (1:1 ratio) for the milk that I didn’t have on hand, adding about 1/4 lb. of cheddar cheese, and a couple shakes each of grated parmesan cheese and ground black pepper. I also let the sauce thicken before adding the asparagus, which is one thing I do remember her doing. Thank you for the recipe. I will definitely make this every time we have leftover asparagus.

Made it 5+ times and love it! Used it like a gravy with roast beef! Super good, boyfriend asks for it all the time!!

Made this and only thing I changed was I put it over an English muffin instead of toast. Loved it!!

I love fresh asparagus, but even without, this recipe can save you, if you have a can of asparagus on hand, and not much else. In general, follow the instructions, but: Skip the asparagus-cooking part. Open the can, drain the asparagus, save the fluid (about a cup). Combine fluid with enough milk to come to 2 cups liquid. Two cans of asparagus would be even better, but still only use approx 1 cup fluid from can with 1 cup milk. At the point where you are to add the milk: add instead the asparagus, and the 2-cup blend of asparagus-juice and milk. I also added a couple pinches of onion powder and garlic powder, and ground pepper. I use a couple of chopsticks to gently keep stirring the pot from time to time, as the roux thickens. Don’t leave the kitchen. Make your toast. I like a very sturdy sourdough multigrain bread, but any will do. On another burner, scramble an egg or two. Cool, set aside, and chop. Add to the creamy asparagus mix, right before it’s ready to serve. Once the asparagus pot is thickened and creamy, and the chopped eggs are blended in, ladle it all out onto buttered toast. This is wonderful, easy comfort food.

Just like Mom made when I was a kid.

Made this for my husband. He loved it! Said his mom use to make this for him when he was younger and it tasted just as good.

Yumm, just like Mom’s. Thank you!

Melted some cheddar cheese to make it extra creamy and delicious- like my mom’s!

Did not have much flavor. Sharon

We loved this, even my husband who hates this kind of stuff loved it. I added chicken that I cut into small cubes and sprinkled granulated onion and granulated garlic on then precooked it before adding it to the main recipe. I also took the advice of another rater and cut my asparagus before adding it. It made a great dinner.

Tasted great. Added a handful of grated cheddar. Made the cleanup a bit more difficult but worth it. Chopped asparagus into segments before adding to sauce.

I added 1/2 an onion with the asparagus, but I put in frying pan and slowly cooked till bright green and onion just cooked plus curry I use a curry mix it was so tasty .

Amazing. I didn’t have a grandmother who lived close growing up, so I guess I missed out on this as a child. But I love asparagus and was just looking through recipes and found this. Life changing !! Will forever be a staple. I added a little more seasonings based on personal preferences, and placed the mixture on top of some toasted Italian bread. Sprinkled some old bay on top (I’m from Maryland, we old bay everything, lol) So happy to have found this recipe. Kudos.

I’m still not sure if it was totally great idea but what I decided to do with this recipe was to roast the asparagus, (which is on sale now) covered with bacon slices and I roasted it all at 400 degrees for 20 minutes. At that point, the asparagus was nicely done, but the bacon wasn’t. So, I put the bacon back in and roasted it for another 15 minutes until it was crisp. At that point, I then poured the bacon drippings into a saute pan and I made the roux. Once it was thickened enough, I topped my toasted bread slices with the roasted asparagus, followed by the roux, my now crumbled bacon, and just a few shreds of cheese. It was absolutely delicious! I will do it again but next time I will roast the asparagus separately from the bacon because of those pesky differences in cooking times. Haha.

This was amazing! Loved every last bite! I did add a little onion powder to the sauce. Will definitely make again!

Followed this recipe exactly and felt like I was back at my grandmother’s table as a a kid! The husband loves it topped with a fried egg. We’ll be making this for years to come.

Made this for hubby and I with freshly picked asparagus. Yummy!! Tasted just like his Gram’s. One added step I’ll take for next batch is to cut the asparagus before boiling. If that was in the steps, I missed it, but would make eating a little easier. Really tasty!!

Yummy! Just like I remember my mom making it when I was a kid, too! Thanks!