How to make creamed asparagus on toast

For a healthy and absolutely delicious lunch (or even breakfast) you have to try this! Somehow this just really hits the spot!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• asparagus, fresh or canned
• 1 or 2 hardboiled eggs
• butter or margerine
• wire whisk
• flour
• milk
• saucepan
• toast
• plate
• eating utensils

1. Peel and chop the hardboiled eggs into small bite sized pieces.
2. Sautee or stir fry the asparagus seperately in a skillet or steam the asparagus in a small covered saucepan until it is tender. (This is not necessary if you are using canned asparagus.)
3. Put butter (margerine) into the saucepan, one or two tablespoons is fine.
4. Have about one quarter cup flour ready!
5. Turn the heat on under the butter to medium.
6. When the butter begins to melt, add the flour in and stir quickly until it makes a thick paste! Stir quickly! It will almost immediately turn into a thick paste.
7. While the paste is thickening, slowly add cold milk (about two cups) all the while stirring with a wire whisk.
8. Add in the chopped hardboiiled eggs and the sauteed asparagus (or one small can of canned asparagus)
9. Continue to stir and cook over medium heat till the sauce is thickened.
10. Meanwhile, toast the toast so it will be ready.

Tips & Warnings

• If you have no fresh asparagus, you can use canned asparagus
• If your sauce doesn't thicken enough to your liking, add thickening by stirring a couple tablespoons of flour into a cup of cold water, with a fork, till the lumps are gone, then stir this into the sauce to thicken it
• This makes great "comfort food", I even give it to my dogs when they are upset or nervous!
• Be sure your asparagus is cooked to tenderness before you add it to the creamed sauce
• When you are ready to stir the flour into the hot butter, also be ready to add the milk right away, as soon as the flour mixes in with the butter.