asparagus spears
butter
flour
salt and pepper
toast
hard boiled eggs
Steam asparagus in 1/2 inch water until softened – but not mushy. Remove from water and set aside – keeping it warm.
For the Cream Sauce: To 1 cup of the cooking water, add 2 Tbsp. butter or margarine, 2 Tbsp. flour, 1/4 tsp. salt, dash of pepper. Stir until smooth and thickened.
Place asparagus in serving dish. Put squares of toast around the edge and slices of hard-boiled eggs on top.
Pour cream sauce over and serve.
For 65 different Amish Recipes, visit Traditional Amish Recipes. Also, check out the Amish Cooking Category on this blog!
Joi
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At last..I found your recipe. I’ve trying over many years to find a Creamed Asparagus that’s used with toast.
Back in the lte 40’s I stayed in a lodge near Crane Lake Minn. and they served a creamed asparagus on toast for breakfast very similar to yours!!