CREAMED ASPARAGUS and EGGS OVER TOAST


Spring is on hold for yet another day here; what's with this chilly 26°with snow on the ground, and it's still coming down...

Whatever, it's that time of year ~ Springtime! ~ and asparagus is popping up all over, especially at the grocery store!




Most of the time, Bill and I like it steamed with a little salt and pepper, nothing more or roasted.  Then other times, that all takes a back seat to my creamed asparagus. 

Asparagus has been cultivated for thousands of years, and used as a medicinal vegetable for 2,500 years.  It’s a member of the lily family and even said to be related to onions, leeks, and garlic, yet the taste and appearance bears no resemblance to the aforementioned.

It’s a nutrient-dense vegetable that is a good source of potassium, fiber, vitamins B6, A , C and E, and is high in folic acid also. Packed with antioxidant and anti-inflammatory properties, asparagus benefits your heart, digestion, bones and cell growth. Plus... It can help you meet your weight-loss goals, and boost your mood.

On the downside, if you've ever noticed a strange, unpleasant scent coming from your urine after eating asparagus, you’re not the only one.  Even Benjamin Franklin mentioned that in his 1781 letter to the Royal Academy of Brussels that “A few Stems of Asparagus eaten, shall give our Urine a disagreeable Odour” (his way of convincing the academy to discover some Drug that shall render the natural Discharges of Wind from our Bodies, to not be offensive.)

According to Smithsonian magazine, asparagus is the only food to contain the chemical asparaguisic acid.  When this aptly named chemical is digested, it breaks down into sulfur-containing compounds, which can have a strong unpleasant scent.  All these molecules are also volatile, meaning they can vaporize and enter the air and your nose.  However, asparaguisic acid is not volatile, so asparagus itself does not have the same rotten smell.

 
A commercial asparagus production field in Oceana County, Michigan, USA during the growing season.

The top asparagus-producing states are Michigan, Washington, and California.   It grows from a crown that is planted a food deep in sandy soils.  Under ideal conditions, an asparagus spear can grow 10-inches in 24 hours.

After harvesting is done, the spears grow into ferns which produce red berries and the food and nutrients necessary for a healthy, productive crop the next season.  A well-cared for asparagus bed will generally produce for about 15 years without being replanted.

The best thing about asparagus is its unique taste.  The flavor is a mild, distinct taste, reminiscent of broccoli or green beans with an undertone of an earthy grass flavor with some bitterness.  However it’s prepared, it’s delicious...

Bring to a low boil
Add asparagus

You most likely already know this:  the easiest way to prepare asparagus for cooking is to snap off the dry, straw like end wherever it want to snap.  Some cooks, do as my mother-in-law did, pare the woody part off the ends, and cook it.  

Cook the asparagus in boiling salted water.  Now, make a roux with butter and flour in a large skillet.  Stir it over low heat for a minute or two so the flour cooks and there is none of that "flour-y” taste. Slowly, add milk or cream, stirring constantly.  Add a little salt and pepper, paprika and dry mustard for seasoning, toss in the asparagus and heat it through.  

Spoon it over toast, top it with a hard-boiled egg slice and Voila ~  I’m telling you, this is a perfect heavenly little delicious dish...

It’s like a is feast for us!

I’m sure I could eat this for breakfast, with a slice or two of crisp bacon and a cup of robust black coffee!  Umm, mmmm!!!


CREAMED ASPARAGUS and EGGS ON TOAST
Printable recipe

Ingredients:
1 pound fresh asparagus, trimmed and cut into ½-inch slices
3 tablespoons butter
3 tablespoons all-purpose flour
1½ cups light or heavy cream, or half and half, or whole milk
½ teaspoon Hungarian paprika
½ teaspoon dry mustard
Salt and white pepper, to taste
3 or 4 slices toasted bread
2 hard-boiled large eggs, sliced

Method:
Cook asparagus in salted water until tender, not mushy. Drain well, keep warm.
Meanwhile, make a roux:  Melt butter in a large skillet.
Add flour, stirring and cooking for a minute or 2, so there’s no floury taste.  
Gradually stir in cream and whisk until smooth.  Cook, stirring constantly, until mixture thickens and just starts to boil.  
Season with salt, pepper, paprika and dry mustard.
Add asparagus and heat through.
Serve on toast and top with a slice of hard-cooked egg.
3-4 servings


Enjoy!




28 comments:

  1. Good looking dish Pan - we love fresh picked asparagus. I replanted my patch last year and will hopefully get a few spears this year before we can really pick it next year.

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    Replies
    1. Thanks, Larry! Wish we could have a garden again, way too much shade with all the trees. Lucky you!

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  2. So springy and delicious! We had some snow not long ago, but the weather is getting better and warmer...time to get some asparagus too.

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    Replies
    1. Hi Angie! I'm am sooo ready for summer! Glad you like asparagus also!

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  3. Love asparagus Pam and this looks wonderful and perfect, love this egg lol

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    1. Thanks, Gloria! The egg goes great with the asparagus, it was delicious! Take care

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  4. We love asparagus and eat it often. Also love the wonderful white asparagus which he ate when we lived in Germany. All restaurants seem to serve the white ones during the spring and they even have asparagus festivals to celebrate the love for this vegetable.

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    Replies
    1. Hi Susan! You're right with the delicious white asparagus, I had never had it until we lived in Germany years ago. We eat asparagus often too in the spring. Thanks for the visit!

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  5. Love asparagus so this will go down well in this house :-) Take care and have a good week. Diane

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    Replies
    1. Hi Diane! Great, I hope you guys like it! We really do, for a change. You take care also and have a good week!

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  6. You really did your homework on asparagus facts! Thanks, I learned a lot. I had no idea that I live in a top asparagus state, though I definitely see it at our farmers' market.

    best... mae at maefood.blogspot.com

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    Replies
    1. Thanks, Mae! I did. Lucky you and Michigan, it doesn't surprise me, many wonderful things come from Michigan! :-) Take care

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  7. I like asparagus, but like you would normally have it steamed. Maybe I need to try this!

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    Replies
    1. Yes, we normally have it steamed also, but really enjoy it this way once in a while. Thanks, Cakelaw!

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  8. Pam, We both love asparagus and I like your recipe a lot! I wonder how an easy over egg would go with it? Probably pretty well as asparagus on some eggs Benedict variations are fairly common and very tasty too. I came from Michigan and I remember the 'old days' in the early to mid-50s when we'd drive along the back roads and look for asparagus plants growing wild on the roadside. It was like finding a treasure! Take Care, Big Daddy Dave

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    Replies
    1. Hi Dave! The over easy egg would be great too! Yes, I can imagine that with you in Michigan, about the same for me on the farm in Ohio. Asparagus is definitely a treasure. Thanks, and have a good rest of the week!

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  9. I've enjoyed reading your informative facts on asparagus. I'm going to try your recipe as the combination of asparagus and hard egg on toast, sounds delicious to me.

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    Replies
    1. Thanks, Duta! Hope you like it! And have a good rest of the week!

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  10. What a better way to start your day than this delicious breakfast! i used to hate asparagus as I was growing up because of their looks. Now I simply adore them!

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    Replies
    1. Thanks Katerina! I felt the same way about lima beans when I was growing up, but they're a favorite now. Take care

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  11. Love asparagus! And I happen to have some in my refrigerator right now, so I'm ready to make this terrific looking dish. Thanks!

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    Replies
    1. Thanks John! Hope you enjoy it! It's the perfect time of year for fresh asparagus! Take care

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  12. That looks delicious! And I've enjoyed the write-up on the asparagus! Thanks for sharing!

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  13. Thanks, Joyce! Have a great weekend!

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  14. Anything with a sauce like this is truly a feast. I have a friend who grows asparagus and they grow everywhere! But now I need to go smell my ...

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  15. Sounds like a delicious breakfast dish or I would like this dinner too. Great way to serve asparagus.

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  16. Oh my gosh pam... this looks amazing. It's 5am and I am already feeling hungry!!

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● You don't have to do everything from scratch. Nobody wants to make puff pastry!
- - – Ina Garten

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Hi!
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You know,

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You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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