KEVIN'S CREAMED ASPARAGUS AND EGGS ON TOAST

By pbaumgartner

Kevin Beuret, who taught with Peg at Lakeland Junior High, shared this recipe.

Ingredients

• 6 Tbs. butter
• 6 Tbs. flour
• 3 c. milk
• Beau Monde seasoning
• 4 hard-boiled eggs, chopped
• Fresh asparagus (up to 1/2 lb.), cut in 1/2 " pieces
• Optional: diced mushrooms, sautéed diced onion, Parmesan cheese

Preparation

Step 1

Melt butter in saucepan. Add flour and stir for 4-5 minutes. Add milk. Whisk until sauce thickens and comes nearly to a boil. Add Beau Monde to taste.
Microwave asparagus until tender but firm. Add asparagus and eggs to sauce. Serve over buttered toast, biscuits, puff pastry, etc.