Florence's W W II Asparagus on Toast |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a nostalgia recipe that my mom used to make during the World War II days of the 40's. I still make it , but with an update or two. I use fresh asparagus instead of canned. And may add a finely chopped hard boiled egg sprinkled over the asparagus just before serving, then it becomes asparagus mimosa. Ingredients:
1 (15 ounce) can asparagus (or one pound of fresh asparagus) |
4 slices sandwich bread |
1 hard-boiled egg (optional) |
2 tablespoons butter |
3 tablespoons flour |
2 cups milk |
salt and pepper |
Directions:
1. For the white sauce, melt the butter over low heat in a 6-cup saucepan. Gradually, stir in the flour and cook until the butter-flour mixture froths for about 2 minutes. This is now a roux.
2. Add 2 cups of milk to the roux and whisk until the milk is blended into the roux. Bring the sauce to a boil, and boil for one minute, stirring.
3. Remove from the heat and beat in the salt and pepper to taste.
4. Heat the canned asparagus, if using, or steam fresh asparagus about 5 to 8 minutes until tender.
5. For the toast points, use 2 slices of toast per serving. Cut the toast on both diagonals. Reassemble one piece in the middle of a dinner plate. Place the 4 toast points from the second piece around the 4 sides of the first piece. Place the points so they are sticking out.
6. Top toast with white sauce. Place cooked asparagus onto the sauce, and sprinkle on the chopped egg, if using.
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