Table of Contents
- A homey, simple creamed asparagus recipe that's a true winner.
- Everything you'll need to make this recipe.
- Here's how to make this recipe.
- These tips will make this recipe a success!
- Frequently asked questions about this recipe
- What are other recipes that use asparagus?
- Watch how to make this recipe
- Have I convinced you to try creamed asparagus?
- Creamed Asparagus on Toast Recipe
This creamed asparagus on toast may be a nostalgic recipe for some, but it’s a super flavorful recipe made for today! Made in less than an hour, this seemingly simple recipe is bursting with flavor nuances that will have you making this time and again!
A homey, simple creamed asparagus recipe that’s a true winner.
Of all the ways you thought you may enjoy asparagus, this one may surprise you. This easy creamed asparagus is not just something your grandma made. The simple mixture of flour and butter create a roux and cream sauce. Perfectly sauteed mushrooms and crisp-tender asparagus are folded into the creamy sauce. Magic is made when this is served on top of buttered toast along with a hardboiled egg. If you haven’t been lucky enough to try this, you may find it odd. But trust me, soon you’ll love it too.
Everything you’ll need to make this recipe.
Once in a while, if my mom was in a pinch for time, she would use cream of mushroom sauce for the mixture. It was a time-saver, but the flavor that you’ll get from this entirely homemade white sauce will be far superior. Plus, you know each and every ingredient that’s going into your sauce, which is super important when trying to cook as “clean” at home as possible. Here are the ingredients you’ll need:
- whole-grain mustard
- crusty bread
- hardboiled eggs
- Greek yogurt
- Cremini mushrooms
Here’s how to make this recipe.
This sounds like a pretty simple recipe to make and it really is. That said, there are a few specific steps that will make you successful. Here’s how you make creamed asparagus:
- Cook the mushrooms. Use butter and make sure to salt the mushrooms. Cremini mushrooms are brown and some believe they have more flavor, but white button mushrooms will work here also.
- Add in the shallot and asparagus. Compared to onions, shallot has a lighter, almost sweet flavor. Instead of throwing in onion, which will overpower the flavor of asparagus, shallot simply complements the asparagus.
- Steam the asparagus. After the asparagus is added to the skillet, cover it with a lid. Steam will be created, which will cook the asparagus quickly. After about 3-4 minutes, check a piece of asparagus. I like them to be crisp-tender.
- Remove the asparagus and set it aside on a plate. To create the roux in the next step, you need an empty skillet. But do not clean the skillet. The residue from the mushroom and asparagus mixture will flavor the roux.
- Prepare the white sauce. Start with butter. Add the flour and let it cook into the butter for about 30 seconds to a minute, moving the flour around the pan to ensure it doesn’t stick. Make sure the raw flour flavor is cooked out. Next, add in whole-grained mustard. This adds a depth of flavor and a little bit of acidity that can make all the difference. Add room temperature milk in small amounts. If you think the mixture is lumpy, give it time to work together. Right before the mixture is done cooking, add in some Greek yogurt. The Greek yogurt adds a bit of tanginess and offsets some of the richness that’s in the dish. At this point, make sure to add some salt. Since the butter used for the roux was not salted, some salt is needed. Finish up with some freshly cracked black pepper. It may make sense at the very end to switch to a whisk to really make sure things get incorporated.
- Add the asparagus and mushroom mixture to the white sauce. At this point, the “sauce” is done. Taste the sauce and adjust for salt and pepper, if needed. Mix everything together and let the sauce warm together for a few minutes.
- Prepare slices of toasted bread. Use butter and the skillet to prepare the bread. Use a bread that’s a bit crusty and has a bit more substance. This way, there’s a crispy element to the overall dish, which offsets the creamy sauce. It’s a nice interplay between crunch and creamy. If you need a suggestion, sourdough bread works really well here.
- Prepare the plate. Start with a slice of the bread. Add a spoonful of the creamed asparagus and mushroom mixture over the top. Next, put some goat cheese on top of the sauce. To finish, add some hardboiled egg. Growing up, my mom would add hardboiled egg in chunks directly to the sauce and then stir it all together. This added a bit of protein to the dish, so it made it more of a full meal. Personally, I like to add slices of hardboiled egg directly to the top so they don’t get lost in the sauce. You can add the eggs in, layer them on top, or leave them out entirely. Your choice. As one final finishing touch, sprinkle on some flaky sea salt.
These tips will make this recipe a success!
- Use full-fat Greek yogurt. You should never use a skim or low-fat milk product when heating on the stove. Lower fat items tend to “break” and separate at higher temperatures. Full fat will be more smooth and creamy.
- Always check the freshness of the asparagus. You may need to discard the bottom inch of the stalks if they are dried out.
- If the asparagus seems to be stringy and tenuous, peel off the bottom third using a vegetable peeler.
Frequently asked questions about this recipe
Shallots have a lighter flavor than onion and have the ability to impart some sweet onion flavor without overpowering the other ingredients.
No, sour cream will work as well.
I like to serve with sliced hardboiled egg, flaky sea salt, and some goat cheese, but the options are endless. Imagine a different type of cheese or some browned butter.
As a leftover, this stores well for up to one week. The roux has a tendency to collect water on top as it sits in the refrigerator, so make sure to stir before reheating.
Ghee is clarified butter, meaning the milk solids have been removed from the butter. Ghee can be used at higher temperatures and doesn’t brown or burn. It also lasts longer when left at room temperature, typically up to three weeks.
What are other recipes that use asparagus?
- Brown butter spaghetti with bacon and asparagus
- Sheet pan salmon with asparagus
- Potato and asparagus quiche – made with my mom!
- Asparagus spring salad
- How to can pickled asparagus
- Orecchiette with pea pesto sauce
- Parmesan risotto with shrimp and asparagus
- Asparagus salad with radish and sugar peas
- Vinaigrette roasted asparagus
Watch how to make this recipe
Have I convinced you to try creamed asparagus?
What do I hope you do with this recipe? I hope you put some food on the table and make this, even if creamed asparagus sounds like a unique recipe! Also, when you leave a comment and share a star rating, you let others know how much you love this recipe. This helps show others that this is totally possible, totally doable. Enjoy!
More dinner recipes
Citrus & Herb Roast Chicken
Super Delicious Bolognese
The Ultimate Meatloaf
One Skillet Lemon Chicken with Orzo & Kale
Creamed Asparagus on Toast
- 8 oz Cremini mushrooms sliced in half
- 1 tsp salt separated
- 4 tbsp unsalted butter separated
- 16 oz asparagus
- 1 medium shallot (about ¼ cup sliced)
- 2 tbsp flour
- 1 tbsp whole-grain mustard
- 2 cups milk
- ½ cup Greek yogurt
- ½ tsp black pepper
- 8 slices bread
- 8 large hardboiled eggs
- In a large skillet, melt 2 tbsp butter over medium heat. Add the prepared mushrooms and ½ tsp salt. Sauté the mushrooms until they are browned with a slight crust, 6-8 minutes. Once the mushrooms are browned, add the shallot and asparagus. Cover and steam until the asparagus is crisp-tender, 4-6 minutes. Once the asparagus is cooked, pour the mushrooms, shallot, and asparagus onto a plate and set aside.8 oz Cremini mushrooms, 1 tsp salt, 4 tbsp unsalted butter, 16 oz asparagus, 1 medium shallot (about ¼ cup sliced)
- Using the same skillet, melt the remaining 2 tbsp of butter. Once melted, add the flour. Whisk and cook the flour for 1-2 minutes until the flour is slightly yellow and sticking to the skillet. Whisk in the mustard. Slowly drizzle in milk while whisking constantly. The mixture may look lumpy at first but continue to whisk. Allow the milk to absorb into the flour before adding more. Once all the milk is added, whisk until the mixture is simmering and thickened, 1-2 minutes. Finish the sauce by adding the Greek yogurt and whisking until it is smooth. Add the remaining ½ tsp salt and black pepper.1 tsp salt, 4 tbsp unsalted butter, 2 tbsp flour, 1 tbsp whole-grain mustard, 2 cups milk, ½ cup Greek yogurt, ½ tsp black pepper
- Pour in the prepared mushrooms and asparagus. Stir to combine and warm.
- Serve over toasted and buttered bread with hardboiled eggs and toppings if desired.8 slices bread, 8 large hardboiled eggs
I grew up eating creamed asparagus on toast in the spring as a child in western SD.
It as basic cream sauce with butter , four and milk, lots of salt and pepper.
Looking forward to trying the additional vegetables, mustard and yogurt!
This was delicious I highly recommend iit.
Oh my goodness, what a hit this recipe was! Delicious!!!
Never heard of this till i saw your post but am very familiar with ‘things on toast’ recipes from my childhood. Had these ingredients on hand and whipped it up tonight. Delicious! Added a little lemon juice to the sauce and served ours with chicken instead of egg and toast. Loved it! Goat cheese was the perfect add!
I remember my mom making this when I was a kid…good ‘ol mid-western fare. Was not a big fan then but this recipe kicked it up a notch. Had not used with mushroom before. I soaked a little red onion in cold water as I did not have shallot…ok substitute. The gravy was the kicker…addition of mustard and greek yogurt gave it a tasty depth. My new go-to creamed asparagus recipe. Thank you!
Absolutely love this recipe‼️ how do I print It?
Watched the video this morning an thought it looked really good. As the day went on I couldn’t stop thinking about it. So, I made it for lunch! It was delicious! Well done Kaleb.