Creamed Asparagus on Toast

White plate with one slice of bread with creamed asparagus mixture on top with sliced hardboiled eggs as well.

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

Cook Time 25

Total Time 40

Servings servings

Calories 585kcal

Author Kaleb

Ingredients

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

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.

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