Asparagus On Toast Points Recipes

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CREAMY ASPARAGUS ON TOAST



Creamy Asparagus on Toast image

If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
2 hard-boiled large eggs, sliced
1/4 cup plus 3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups whole milk
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs
4 slices bread, toasted and halved

Steps:

  • In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs. , In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.

Nutrition Facts : Calories 513 calories, Fat 36g fat (22g saturated fat), Cholesterol 207mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.

LIBBIE'S CREAMED ASPARAGUS OVER TOAST



Libbie's Creamed Asparagus over Toast image

This is how they make asparagus around my dh's house. It is enough to make a meatless meal. It's very satisfying.

Provided by Dienia B.

Categories     Lunch/Snacks

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

1 lb asparagus
3 tablespoons flour
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
6 slices bread, toasted

Steps:

  • 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.

Nutrition Facts : Calories 221.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 5.7, Sodium 1072, Carbohydrate 39.6, Fiber 4.5, Sugar 4.2, Protein 9.6

ASPARAGUS ON TOAST



Asparagus on Toast image

Make and share this Asparagus on Toast recipe from Food.com.

Provided by Charlotte J

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs asparagus, cooked and drained
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
13 ounces mushrooms, drain but reserve broth
milk
1/4 cup sour cream
4 slices toast
chopped pimentos, if desired

Steps:

  • Melt butter and stir in four, salt and nutmeg.
  • Drain broth from mushrooms and add milk to broth to make 1-1/4 cups.
  • Add to flour mixture and cook, stirring until thickened.
  • Add mushrooms and heat through.
  • Blend in sour cream.
  • Arrange warm asparagus spears on toast.
  • Top with sauce and garnish with pimento.

Nutrition Facts : Calories 300.1, Fat 14.7, SaturatedFat 7.9, Cholesterol 51.1, Sodium 461.2, Carbohydrate 34.4, Fiber 5.4, Sugar 5.3, Protein 11.8

CREAMY ASPARAGUS ON TOAST



Creamy Asparagus on Toast image

If you have hard-cooked eggs left over from Easter, here's a way to use some of them. Fresh asparagus with a delightful cheese sauce makes a delicious casserole that is served over toast for a luncheon or light supper. Another recipe from Taste of Home's Busy Family Cookbook.

Provided by Crafty Lady 13

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus, trimmed
2 hard-cooked eggs, sliced
1/4 cup butter, plus
3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1 dash pepper
2 cups milk
1 cup shredded cheddar cheese
1/2 cup soft breadcrumbs
4 slices bread, toasted and halved

Steps:

  • In a large skille, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11 x 7 x 2-inch baking dish. Arrange egg slices over top.
  • In a large saucepan, melt 1/4 cup butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over eggs.
  • In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375 degrees F for 15 minutes or until lightly browned. Serve on top of toast.

Nutrition Facts : Calories 541.5, Fat 37.9, SaturatedFat 22.6, Cholesterol 206.1, Sodium 765.6, Carbohydrate 32.2, Fiber 3.3, Sugar 3.9, Protein 20

ASPARAGUS WITH HERBED CHEESE ON TOAST



Asparagus with Herbed Cheese on Toast image

I got this off the internet somewhere and it looked very tempting. I haven't tried this yet, so it's here for safekeeping!

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb asparagus, spears
1 tablespoon extra virgin olive oil
2 tablespoons fresh chervil, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh thyme, chopped
1/4 teaspoon pepper
1/4 teaspoon salt
1 loaf sourdough French bread
vegetable oil cooking spray
1/2 lb vidalia onions or 1/2 lb other sweet onion, thickly sliced
parsley sprig
1 cup part-skim ricotta cheese

Steps:

  • Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
  • Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 minutes.
  • Drain and plunge into ice water; drain well.
  • Pat dry with a paper towel; set aside.
  • Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
  • Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
  • Toast bread slices under broiler until golden brown.
  • Spread cheese mixture evenly over bread and set aside.
  • Heat non-stick skillet with olive oil.
  • Add onion, salt, and pepper; saute for 5 minutes or until lightly browned.
  • Add asparagus and heat.
  • Top bread with onions and asparagus.
  • Place briefly under the broiler to heat.

Nutrition Facts : Calories 317.5, Fat 8, SaturatedFat 2.9, Cholesterol 12.7, Sodium 620.5, Carbohydrate 48.6, Fiber 4.5, Sugar 2.9, Protein 13.6

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

Provided by Edna Lewis

Categories     Milk/Cream     Side     Broil     Steam     Quick & Easy     Ham     Asparagus     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

1 pound asparagus, trimmed
1 tablespoon unsalted butter, softened
4 (1/2-inch-thick) slices good-quality white bread such as a pullman loaf, crusts discarded
1 cup heavy cream
1/4 cup finely chopped cooked sliced Virginia country ham
1/2 teaspoon finely chopped garlic

Steps:

  • Steam asparagus in a steamer rack over boiling water, covered, until crisp-tender, about 4 minutes. Transfer to a plate and keep warm, loosely covered with foil.
  • Put broiler pan (with unlined rack) in broiler and preheat broiler 5 minutes.
  • Generously butter bread slices on 1 side, then halve diagonally. Arrange bread, buttered sides up, on rack of hot broiler pan and broil 4 to 5 inches from heat until golden-brown in some spots and undersides are toasted, 2 to 3 minutes (watch carefully).
  • Briskly simmer cream, ham, garlic, and 1/8 teaspoon pepper in a 12-inch heavy skillet, stirring occasionally, until sauce has thickened and is reduced to about 3/4 cup, about 3 minutes. (If necessary, keep warm, covered.)
  • Arrange asparagus on toast, then stir sauce and spoon over asparagus.

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