Tuesday, April 26, 2011

Creamed Asparagus on Toast

Because the weather was in the 80's again here today, I was in the mood for FRESH food again tonight.  This phase will pass I'm sure, but anything that was fresh sounded good tonight.  I only had this meal a few times growing up.  Once at my grandma's house and once at mom and dad's house - it was always in the spring with fresh asparagus.  I found this recipe that was considered a "healthy" alternative to the regular creamed asparagus on toast.  I called mom to ask how she made hers and it is with half and half or heavy cream.  So this version would definitely be considered "healthier".  It was good and hit the spot for my fresh fix : )
Finished product - strange looking, I know : )
Ingredients - not much to it!

2.5 cups of fresh asparagus, chopped into 1 inch pieces
2 tablespoons of margarine
2 tablespoons of flour
1 cup of skim milk
1/4 tsp of pepper
1/4 tsp of kosher or sea salt
4 pieces of whole wheat toast (makes 4 servings)

Put cut up asparagus in medium sauce pan.  Fill pan almost to the top with warm water.  Heat on high until asparagus begins to boil.  Boil for 1 minute and drain - set to the side.  Turn down heat to medium low.  In the same sauce pan, melt margarine.  Add flour a little bit at a time - continuing to stir, making a roux (yeah, I had to look that word up).  It makes a paste like/dough like mixture. Whisk in skim milk 1/4 cup at a time making sure the flour butter mixture completely dissolves in the milk as you stir.  Simmer milk mixture until thickened.  Add in salt and pepper (add more to taste if you'd like). Mix in cooked asparagus and heat thoroughly.   Spoon 1/4 of mixture onto each slice of toast and serve warm.  Ryan said it'd be good with a cheese sauce instead of just the cream.  Maybe next time ; )

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