Alice’s Creamed Asparagus on Toast

in , , , on Sunday, November 27, 2011



Don’t you just love fresh asparagus in the springtime?  We do and have it often.  I had usually eaten steamed asparagus but, when I met Bill, I learned there is another delicious way to enjoy it. 

I lived in Louisville, met Bill and came up here to Crystal Lake to meet his family.  One of the meals his mother, Alice, prepared was fresh caught blue gills with creamed asparagus on toast.  I thought I’d died and gone to heaven!  I could not get enough of it and tried not to be a piggy in front of his family.  I’m sure my future mother-in-law thought I was eating like it was my last supper!   I love, love blue gills and what could be better than fresh ones? 

Herb, Bill’s father, was a great fisherman and caught many varieties of fish.  In fact, after we moved here in 1980, we bought a house in a subdivision with a lake for fishing and are still here.  My father-in-law stored his boat here and especially after he retired, we would find him out on the lake many a day and we thoroughly enjoyed his bounty!  Unfortunately, they changed the lake rules to a “fish and release” program several years ago, so that is the end of that.  But, while my father-in-law was living, I was thrilled that it provided many a good day of enjoyment for him!

But, at that dinner back then what really got my mouth watering besides the fresh blue gills was her creamed asparagus on toast.  Oh my gosh!!!  It was out of this world delicious.  I had never heard of it and couldn’t believe my mom had never prepared this great asparagus dish!  If you love asparagus and have never eaten creamed asparagus on toast, you are in for a mouthwatering experience!




Creamed Asparagus on Toast

Ingredients:

2 pounds fresh asparagus, cut into 1” lengths
1 cup water
3 tablespoons butter
4½ teaspoons flour
1 small can evaporated milk
½ teaspoon salt
¼ teaspoon pepper
Toast

Method:

Prepare and simmer asparagus for about 10 minutes, just until tender.
Drain well, reserving the broth.
Melt butter in saucepan.
Stir in flour.
Slowly add milk, salt, pepper and broth.
Cook until bubbly and thickened.
Add additional water if the sauce is too thick.
Heat just to boiling, avoid mashing the asparagus.
Pour the mixture over the asparagus and gently combine.
Meanwhile, toast several slices of bread and slice in half diagonally.
Spoon creamed asparagus into a bowl.
Serve on toast slices.

It is Oh My Gosh, DELICIOUS!!!



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