all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Saturday, March 27, 2010

Alice’s Creamed Asparagus on Toast



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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20 comments:

midwesttomidlands said...

I love fresh asparagus. We planted some in the garden but won't be ready until next year. I am going to try the Hasselback Potatoes tonight. Take care Pam and thanks for the great recipes.

Pam said...

midwesttomidlands, I'm sure you will be really enjoying your fresh asparagus next year! Yum!

Glad you're trying the Hasselback Potatoes! I wish I had added garlic to them the way some suggested in the post. Will do it the next time for sure!

Have a good day!

Mary said...

Fresh asparagus is such a treat. This was one of my Mother's favorite way to use it. Thanks for the memory - and the lovely recipe.

Holly said...

Sounds good! I'm gonna have to get some asparagus next time I'm at the grocery store for sure. We used to eat it alot when I was a kid:)

theUngourmet said...

I adore asparagus! I haven't had it this way yet. Thanks for the great recipe! :)

Lynda said...

I have never tried asparagus this way before - sounds delicious though !

My Little Space said...

Pam, this recipe sounds wonderful! Thanks for sharing. Btw, I have an award for you. Please feel free to stop by my blog to collect it. Thanks!
Have a nice weekend.
Cheers, Kristy

Six Feet Under Blog said...

Ive never tried asparagus period. maybe I could this way!

Sage said...

Love this post. I could eat asparagus everyday, steamed,
roasted in my toaster oven.
Now you are introducing some thing new to me; thank you.
Rita

Pam said...

Mary, lucky you to have grown up enjoying it! Glad it brought back a good memory for you! Glad also that you stopped by!


Holly, hope you buy some and try it. It's a wonderful thing! Cheers!


theUngourmet, I do too! Hope you try it and like it! ;) Thanks for stopping by!


Lynda, it's a little different way to enjoy it and makes for a great sidedish! Enjoy your weekend!


My Little Space, love asparagus! How nice of you with the award! I will be checking it out! Thanks so much!


Six Feet Under Blog, sounds like to me asparagus is not your favorite. I hope this recipe will convert you! With the sauce, it's a different dish and your just might like it. Thanks for the visit!


Sage, the same here! No doubt I could eat it every day. I have not roasted it yet but will be doing that as I love many vegetables roasted. Thanks for the idea! Have a good day!

Allie and Pattie said...

I came to thank you for your visit and sweet comment and I stopped dead at asparagus! Yum!! Being Italian, asparagus is a much used vegetable in soups and frittatas, roasted, and steamed. This sounds delicious!
xoxo Pattie

Fresh Local and Best said...

I enjoy asparagus too, and this looks like a great recipe to use them in.

Lyndsey said...

I have always liked asparagus, and growing up in Michigan we had our share of fresh caught blue gills. Now living in Florida the past 20 years we have great seafood, but I do miss all the fresh water fish!

I've made asparagus, steamed, marinated, stir fried, and lately oven roasted. I have never had it this way. I have a bunch of asparagus in the fridge now, and a new way to make it! Thanks!

I bet your future MIL was thrilled to have someone enjoy her cooking!

Pam said...

Allie and Pattie, it's great that you use asparagus a lot and it sounds like you have great ways of doing so! I have not made asparagus soup and will have to do that! Thanks!

Fresh Local and Best, thanks! Hope you're having a great weekend!


Lyndsey, I would love all of the fresh seafood available to you, yum!!! And actually, I would love to have your weather also.
I hope you try this and like it!
My MIL was a great cook, always room for one more and loved to see people enjoy her food!

Debbi Smith said...

You have some great looking recipes on here! Thanks for visiting my blog and I'll be sure to continue checking yours out! Thanks!

Tavern on the Concho said...

Ok - I love fresh asparagus. Steamed or blanched or . . .my favorite . . .grilled. I am going to try this for a light supper tomorrow night.

Pouring anything over toast reminds me of my sweet grandmother. She went through a chicken al la king phase (served, of course, over toast) in the 60's that apparently left a lasting impression in my little bitty head.

Looking forward to this new asparagus dish!

Martha said...

Asparagus is a favorite of mine. I'm definitely bookmarking this to try! Thanks Pam! :-)

Pam said...

Debbi Smith, thank you! The same works this way also!



Tavern on the Concho: I love it too but have never grilled asparagus. I will be giving that at a try as soon as warms up enough to do it.

Yes, I still make turkey a la king after Thanksgiving and love chipped beef on toast also; although, I haven't cooked it in a long time.

I hope you try the asparagus! Thanks!



Martha, great! I hope you enjoy it! Thanks for stopping by!

Mimi said...

I have an asparagus patch in my yard, they are starting to peek about ground. I'll be ready for them!
Mimi

Pam said...

Mimi, lucky you! My parents and in-laws did also. Loved having it fresh from the garden. Unfortunately, we have so many trees and lots of shade now that's not good for a garden.