|Nutritional Guidelines (per serving)|
|Servings: 4 servings Creamed Asparagus/Egg|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 29g||143%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 5g||17%|
|*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.|
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.
My mother loved hard-cooked eggs over toasted bread smothered with white sauce, also known as béchamel. I inherited this craving, but I'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 salad and petit fours for dessert.
If you want to go full tilt, substitute heavy cream or half-and-half for the milk in the white sauce recipe.
- 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
Cook 1 pound asparagus spears in salted water until tender but not mushy. Drain and keep warm.
Meanwhile, make the cream sauce by 3 tablespoons melting butter in a small saucepan or skillet. Add 3 tablespoons all-purpose flour, stirring and cooking for about 1 minute. 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.
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.
Note: 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.