Creamed Asparagus and Hard-Cooked Eggs

Creamed eggs and asparagus

Barbara Rolek 

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
618 Calories
50g Fat
29g Carbs
16g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 618
% Daily Value*
Total Fat 50g 64%
Saturated Fat 29g 143%
Cholesterol 332mg 111%
Sodium 569mg 25%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 17%
Protein 16g
Calcium 175mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for asparagus and hard-cooked eggs gets the royal treatment with a creamy white sauce or béchamel. Hard-cooked eggs are very popular in Hungary, Lithuania, Poland, Russia, Ukraine, and other Eastern European countries. In the old days, it was a relatively economical source of protein for farmers who usually raised chickens.

Hard-cooked eggs over toasted bread smothered with white sauce, also known as béchamel, is always a treat. We have this craving often, but we've updated it by adding asparagus and serving it as-is or over toasted whole-grain bread or buttery brioche for extra decadence. It is a filling meatless meal for Lent and vegetarians, but don't count it out as a fancy luncheon dish when fleshed out with a salad and petit fours for dessert.


  • 1 pound asparagus (cleaned and trimmed)
  • 4 hard-cooked eggs (room-temperature, peeled and sliced)
  • For the Cream Sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk (or heavy cream or half-and-half)
  • Dash salt (to taste)
  • For the Bread Base: 
  • 4 slices toasted whole-grain bread or brioche

Steps to Make It

  1. Gather the ingredients.

  2. Cook 1 pound asparagus spears in salted water until tender but not mushy. Drain and keep warm.

  3. Meanwhile, make the cream sauce by melting 3 tablespoons of butter in a small saucepan or skillet.

  4. Add 3 tablespoons all-purpose flour, stirring and cooking for about 1 minute.

  5. Add 1 1/2 cups milk and whisk until smooth. Cook, stirring constantly until mixture thickens and comes just under the boil. Season with salt, if desired.

  6. To serve, if using toasted bread, place 1 slice on each of 4 plates. Arrange 1/4 of the asparagus spears on top, followed by 1 sliced hard-cooked egg. Then ladle sauce across the top. Pass the rest of the sauce at the table.


  • To turn the béchamel sauce into a Mornay sauce (cheese sauce), add 2 ounces grated Gruyère cheese, 2 ounces grated Parmesan cheese and 1 tablespoon butter to the simmering béchamel sauce. If necessary, thin with up to 1/4 cup hot whole milk. Do not let the sauce boil or the cheese will become stringy and break down.

Recipe Variation

  • If you want to go full tilt, substitute heavy cream or half-and-half for the milk in the white sauce recipe.