German Creamed Asparagus

Linda Kauppinen

By
@cyrene

Years ago, mothers believed that the presence of toast and eggs with this meal helped children learn to eat a vegetable that is less familiar to them since it only would make it to the table seasonally. They would place the toast along the outer rim, lay sliced egg on top of the asparagus and pour the cream sauce over top of the egg and asparagus.
I like it without the toast and eggs!!


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Comments:

Method:

Stove Top

Ingredients

asparagus spears
2 Tbsp
butter
2 Tbsp
flour
1/4 tsp
salt
dash(es)
pepper
toast
hard boiled eggs

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: German
Other Tag: Quick & Easy