Chopped asparagus gently folded into a rich, velvety cream sauce creates an irresistible dish that defines pure comfort. This recipe brings together the fresh, crisp taste of asparagus with the smooth and creamy sauce, making it a perfect blend of flavors for a truly comforting side dish or brunch recipe.
Bring to a boil, turn the heat down and simmer 6-8 minutes, or until tender.
Drain and set aside.
Melt butter in a medium saucepan over medium low heat.
Add the 2 tablespoons of flour to the melted butter and stir with a whisk to prevent any lumps.
Cook, stirring constantly for 2 minutes. Don't allow to scorch.
Pour 1 cup of milk slowly into the butter-flour mixture and continue whisking. Make sure there are no lumps.
Continue to cook and stir until thickened.
Stir the cooked, drained asparagus into the cream sauce.
Heat until heated through.
Taste and add salt as needed.
Spoon into a serving dish.
Chop the egg finely.
Top the creamed asparagus with the chopped egg.
Spoon over toast if desired.
Notes
Storage:Refrigerate leftover creamed asparagus in an airtight container for up to four days.I don’t recommend freezing this recipe. Creamy sauces don't thaw well and often separate.Tips:
Remove the asparagus from the boiling water to a plate as soon as it just becomes fork-tender. You want the asparagus to be a little crunchier than you prefer since it will continue cooking later in the cream sauce.
Stir the butter-flour mixture with a whisk to prevent lumps from forming, and stir constantly for a couple of minutes so the roux doesn’t burn.
Thoroughly drain the cooked asparagus before adding it to the thickened milk mixture. Excess water with thin out the creamy sauce.