Creamed Asparagus on Toast
This creamed asparagus on toast may be a nostalgic recipe for some, but it’s a super flavorful recipe made for today! Simply brown some vegetables, make a homemade cream sauce, mix it together, and layer on toast. Made in less than an hour, this seemingly simple recipe is bursting with flavor nuances that will have you making this time and again!
Servings: 8 servings
Ingredients
- 8 ounces Cremini mushrooms sliced in half
- 1 teaspoon kosher salt separated
- 4 tablespoons unsalted butter separated
- 1 pound asparagus
- 1 medium shallot (about ¼ cup sliced)
- 2 tablespoons all-purpose flour
- 1 tablespoon whole-grain mustard
- 2 cups whole milk
- ½ cup plain Greek yogurt
- ½ teaspoon freshly ground black pepper
- 8 slices bread
- 8 large hard-boiled eggs
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the prepared mushrooms and ½ teaspoon of 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 ounces Cremini mushrooms, 1 teaspoon kosher salt, 4 tablespoons unsalted butter, 1 pound asparagus, 1 medium shallot (about ¼ cup sliced)
- Using the same skillet, melt the remaining 2 tablespoons 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 the 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 teaspoon of salt and black pepper.1 teaspoon kosher salt, 4 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 tablespoon whole-grain mustard, 2 cups whole milk, ½ cup plain Greek yogurt, ½ teaspoon freshly ground 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 hard-boiled eggs
Video
Nutrition
Serving: 1serving | Calories: 585kcal