It’s been awhile since I posted a recipe, and tonight’s comfort food is perfect for this time of year (or any time, but it makes me think of spring). So next time asparagus is on sale or you find some at the farmer’s market (or better yet, pick it fresh from the garden), give this a try. It’s easy, filling, and delicious.
The basic recipe includes asparagus cut into 1-2 inch lengths, onion, butter/olive oil, milk, hard boiled eggs (make ahead and peel when cool), and toast. For 3 people, we use about a pound of asparagus and half an onion. Sauté a the onion in oil and/or butter (a generous amount such as a tablespoon of each). When the onions start to turn clear but not browned, toss in the asparagus and lightly sauté for a couple of minutes. Then add two or three tablespoons of flour (a couple of handfuls) and stir until the flour is coated in oil. Add milk a little at a time to make a fairly thick cream sauce. Cut the eggs into halves or quarters and then into pieces (use one egg per person, give or take). Salt and pepper to taste.
Toast the bread — we prefer home made whole wheat bread that is a little dry already (the end of an old loaf), but store bought bread is okay. Whole grain is best, but it’s really up to you. When I was a kid and my Mom made this for us, I’m pretty sure she buttered the toast, but we generally skip that step. Ladle some of the creamed asparagus over a piece of toast and serve.
To spice it up, add some mushrooms or other spices (I added a little fresh fennel tonight for fun). To stretch if you don’t have a lot of asparagus, you could add carrot or parsnip cut into match stick pieces. A little green pepper might also work or in place of regular onion, use shallot or green onion. If you want a creamier sauce, use whole milk. For a lighter version, use 2% or less, or use low fat buttermilk to replace all or part of the milk.
Kendall Dunkelberg 