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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 185.2
  • Total Fat: 11.3 g
  • Cholesterol: 155.5 mg
  • Sodium: 663.5 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 11.2 g

View full nutritional breakdown of My Mom's Creamed Asparagus calories by ingredient
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My Mom's Creamed Asparagus

Submitted by: SH9719

Introduction

Yummy and simple creamed asparagus. Asparagus is baked to bring the flavor of the aspargus out. The yold of the egg melts in the sauce to create a rich flavor. Serve on toast or in a pita.

My mom was a very good cook and we all had our favorites. A few years ago she published seme of our favories in a self created book. I have updated the recipe to bake the asparagus instead of boiling it. The baking greatly increases the dept of the asparagus flavor.
Yummy and simple creamed asparagus. Asparagus is baked to bring the flavor of the aspargus out. The yold of the egg melts in the sauce to create a rich flavor. Serve on toast or in a pita.

My mom was a very good cook and we all had our favorites. A few years ago she published seme of our favories in a self created book. I have updated the recipe to bake the asparagus instead of boiling it. The baking greatly increases the dept of the asparagus flavor.

Number of Servings: 4

Ingredients

    2lb fresh asparagus (yields about 1.5 lbs after removing tough part of stalk
    2 tbsp whole wheat flour
    2 tbsp unsalted butter
    1 cup skim mil
    3 hard boiled eggs, sliced
    .5 tsp salt
    .5 tsp kosher or season salt
    1 tsp olive oil in a sprayer
    speck of pepper
    dash of paprika

Tips

I grew up eating this on toast. My new favorite is in a slightly toasted warm pita.


Directions

Snap off tough ends of asparagus stalks
Preheat overn to 450 degrees
Spread out aspargus in a sinle layer on a cookie sheet.
Lightly spray stalks with olive oil
Lightly salt stalks with kosher salt
Bake asparagus for 7-9 minutes until crisp tender, asparagus will cook a little more later
Allow asparagus to cool until it can be handled
Cut asparagus into .5 inch lengths

In a sauce pan on low heat, melt butter
Add flour pepper, salt and paprika
Stir until blended
Slowly add mil, stirring constantly to avoid lumps
Cook stirring untill smooth and thickened, makes 1 cup
If too thick add a little milk and stir
Add cooked asparagus and room temperatur sliced eggs to sauce
Continue to heat until warmed.

Serving Size: makes approximately 4 1-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SH9719.





TAGS:  Vegetarian Meals |

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