Asparagus With Herbed Cheese On Toast Recipes

LIBBIE'S CREAMED ASPARAGUS OVER TOAST

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.

CREAMY ASPARAGUS ON TOAST

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.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
• Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

ASPARAGUS WITH CHEESE SAUCE

Steps:

• In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
• Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
• Add 1 cup shredded cheddar cheese.
• Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
• Season to taste with salt and whisk again.
• Set cheese sauce aside.
• Bend asparagus until they break at a natural point; discard ends.
• Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
• Add 1/4 cup water to the dish.
• Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
• Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).

ASPARAGUS WITH HERB BUTTER

Steps:

• In small saucepan, melt butter.
• Stir in tarragon and lemon peel.
• Simmer 2 minutes over low heat.
• Pour over warmed asparagus spears.

CREAMY ASPARAGUS ON TOAST

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.