Best Überbackener Spargeltoast White Asparagus On Toast Recipes

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.

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.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE

Steps:

• Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
• Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
• Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
• NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.

ASPARAGUS ON TOAST

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.

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.

ASPARAGUS WITH HERBED CHEESE ON TOAST

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.

CREAMY CHICKEN AND ASPARAGUS ON TOAST

Steps:

• Preheat oven to 400°; preheat a big skillet over med-high heat with 2 tablespoons olive oil.
• Add in onion, thyme, and garlic; season with salt and pepper; cook, stirring frequently for 5-8 minutes until nice and brown.
• Remove onions from the pan; add in the remaining olive oil and 1 tablespoon butter.
• Add in the chicken; season with salt and pepper; cook until lightly browned 3-4 minutes on each side.
• While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through.
• Dig out some of the insides of the bread and discard.
• Push the bread open and flatten out to keep it open.
• In a small bowl, combine the remaining 5 tablespoons butter, a little salt and pepper, and 3 tablespoons parsley; evenly spread mixture on the inside of the bread.
• Cut the buttered loaf into 4 portions, arrange on a cookie sheet; transfer to oven and bake about 5 minutes until golden brown.
• Remove toasted bread from oven, set aside on the cookie sheet, and switch the broiler on.
• Add the browned onions back to the skillet with the chicken; dust with the flour and continue to cook for 1 minute.
• Whisk in the white wine, stock, and half-and-half; bring to a simmer.
• Add in the asparagus and continue to cook 2-3 minutes, or until the asparagus are tender and the sauce is thick.
• In a small bowl, combine the grated cheese with the bread crumbs; toss to coat the cheese evenly with the breadcrumbs.
• Stir the remaining parsley and chopped ham into the chicken and sauce.
• Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread.
• Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.