Creamed Asparagus on Toasted Sourdough
When I was a kid my mom made me creamed asparagus on toast using canned asparagus and white bread. This is my version with roasted asparagus and my favorite bread, sourdough.
- 1 bunch asparagus
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 3 cups milk
- 8 slices sourdough bread, toasted
- Additional salt and pepper to taste
Preparation time 15mins
Cooking time 45mins
Cut woody ends (about 1 inch) from asparagus and toss with olive oil then spread coated asparagus evenly on a roasting pan and sprinkle salt and pepper.
Roast at 400 degrees for 25 minutes, 3 minutes longer for softer texture.
Melt butter over medium heat, add flour stir and cook out flour (about 30 seconds) then slowly add milk. Stir or whisk frequently until sauce thickens. Remove from heat.
Chop roasted asparagus into 1 inch pieces and add to sauce. Save 8 stalks (2 per serving) for garnish.
Toast bread and spoon creamed asparagus over toast. Garnish with asparagus stalks. Salt and pepper to taste.