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White plate with one slice of bread with creamed asparagus mixture on top with sliced hardboiled eggs as well.
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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!
Course Dinner
Cuisine American
Difficulty Intermediate
Method Cooking
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 585kcal
Author Kaleb

Ingredients

  • 8 oz Cremini mushrooms sliced in half
  • 1 tsp kosher salt separated
  • 4 tbsp unsalted butter separated
  • 16 oz asparagus
  • 1 medium shallot (about ¼ cup sliced)
  • 2 tbsp all-purpose flour
  • 1 tbsp whole-grain mustard
  • 2 cups whole milk
  • ½ cup plain Greek yogurt
  • ½ tsp freshly ground black pepper
  • 8 slices bread
  • 8 large hardboiled eggs

Instructions

  • 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.
  • 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.
  • 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.

Video

Nutrition

Serving: 1serving | Calories: 585kcal | Carbohydrates: 81.6g | Protein: 27.3g | Fat: 17g | Saturated Fat: 7.5g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 4.9g | Trans Fat: 0g | Cholesterol: 209.7mg | Sodium: 1283.7mg | Potassium: 564.4mg | Fiber: 4.8g | Sugar: 12.4g | Vitamin A: 178.6IU | Vitamin C: 4.2mg | Calcium: 206.1mg | Iron: 7.9mg

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