Best Creamed Asparagus And Tomato Recipes

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CREAMED ASPARAGUS ON TOAST



Creamed Asparagus on Toast image

Creamed Asparagus on Toast is an old fashioned creamed asparagus recipe with hard boiled eggs.

Provided by Barbara

Categories     Appetizer     Breakfast     Entree     Main Course     Side Dish

Time 20m

Number Of Ingredients 8

1 pound fresh asparagus, cut into 1-inch pieces
3-4 hard boiled eggs, chopped
4 Tablespoons butter
2 1/2 cups milk
2 Tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
Buttered Toast Points

Steps:

  • Par-cook asparagus in boiling water for 3-4 minutes or until crisp tender.
  • Drain asparagus.
  • Melt butter in large skillet; add drained asparagus and chopped hard boiled eggs.
  • Add half of the milk to the skillet, and bring to a low simmer.
  • Add cornstarch to the remaining cold milk and stir to make a slurry.
  • Add milk slurry to the skillet and bring to a boil, stirring constantly until thickened.
  • Season with salt and black pepper.
  • Serve over buttered toast points.

ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE



Roasted Asparagus with Parmesan Cream Sauce image

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
  • Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
  • Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
  • Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
  • Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g

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