Asparagus on Toast Points |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
At home in Cody, Wyoming, Wendy Prevost relies on this springtime specialty for family and friends. Itâs no fuss to double for a crowd. And, as Wendy says, âItâs a cinch to make, delightful to present and delicious to eat!â Ingredients:
1-1/4 pounds fresh asparagus, trimmed |
2 tablespoons finely chopped onion |
2 tablespoons plus 4 teaspoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
dash ground nutmeg |
2/3 cup chicken broth |
1/3 cup half-and-half cream |
4 slices bread, toasted |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well; set aside.
2. In a small saucepan, saute onion in 2 tablespoons butter. Stir in the flour, pepper and nutmeg. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
3. Melt remaining butter; spread over one side of each slice of toast. Cut each slice into four triangles; arrange in an ungreased 13-in. x 9-in. baking dish. Top with asparagus and white sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 8-10 minutes or until cheese is melted. Yield: 4 servings.
|
|