4 Reviews of Libbie's Creamed Asparagus over Toast

From: Ladyfarmeror

On Feb 19, 2007

This is as good as asparagus gets. We had it every spring when I was a child. My kids love it too. I usually saute the asparagus in BUTTER and then make the roux in the same pan with the asparagus. Add milk after the flour and butter cooks for a few minutes to avoid a raw flour taste.Just a dash of garlic powder and onion powder will give it a nice finish. Thanks for a trip down memory lane ! Give this a try, you'll love it as much as we do!

From: Tee Lee

On Feb 8, 2007

My dad always made creamed asparagus over toast when I was growing up! It is one of my favorite breakfasts, especially over grain bread! I make it slightly different making a roux out of 4Tbsp butter and 4Tbsp flour, then add 2 cups milk and some garlic powder, salt and pepper. Basically the same though...everyone should try this!

From: Krsi Sue

On May 7, 2007

I had this last night for supper after picking wild asparagus,but not having enough to can. It was delicious and I didn't share with anyone! Thanks for a great recipe that I will use time and time again. Krissy

From: Chef #503565

On Dec 11, 2008

Thanks for the memories was looking for my Mothers recipe and this is it!! Am serving it today!