Best 6 Creamed Asparagus Recipes

CREAMED ASPARAGUS ON TOAST

Steps:

• Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
• Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
• Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.

CREAMED HAM AND ASPARAGUS

Steps:

• In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. , In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

CREAMED ASPARAGUS

Steps:

• Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
• Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
• Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.

CREAMED ASPARAGUS SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes., In a blender or food processor, puree the asparagus mixture, a third at a time; set aside. , In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.

GERMAN CREAMED ASPARAGUS

Steps:

• 1. Steam asparagus in 1/2 inch of water until soft. Lift out of water and set aside, keeping warm.
• 2. To 1 cup of cooking water, add 2 Tbsp butter, 2 Tbsp flour, 1/4 tsp salt and dash of pepper. Stir until smooth and thickened.
• 3. Place asparagus on a serving dish. (Optional: Put squares of toast around the edge and slices of hard boiled eggs on top.) Pour cream sauce over and serve.

CREAMED ASPARAGUS ON TOASTED SOURDOUGH RECIPE - (4.2/5)

Steps:

• Roasted Asparagus: 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. Whit sauce: 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.