Creamy Asparagus on Toast
Elevate your brunch game with this delightful recipe for Creamy Asparagus on Toast, a quick and elegant dish bursting with flavor. Tender asparagus spears are bathed in a rich, velvety Parmesan cream sauce, perfectly balanced with a hint of lemon for added brightness. Served atop golden, olive oil-brushed toasted bread, this recipe combines luxurious textures and fresh, vibrant flavors in every bite. Ready in just 25 minutes, it’s an ideal choice for a sophisticated yet simple meal, whether you’re treating yourself or impressing guests. Garnish with extra Parmesan and freshly cracked black pepper for a polished presentation. Perfect for springtime gatherings or a cozy weekend indulgence, this creamy asparagus toast is a must-try. Keywords: creamy asparagus toast, Parmesan cream sauce, quick brunch recipe, asparagus recipes, vegetarian toast ideas.
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Recipe Information
Ingredients
- 12 pieces asparagus spears
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 tablespoon Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
- 4 pieces bread slices
- 1 tablespoon olive oil
Instructions
1. Wash and trim the woody ends of the asparagus spears.
2. In a large skillet, bring about an inch of salted water to a boil. Add the asparagus spears and cook for 3-4 minutes until tender but still crisp. Drain and set aside.
3. In the same skillet, melt the unsalted butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1 minute, whisking constantly to avoid lumps.
4. Gradually add the milk to the roux, whisking continuously until the mixture thickens into a creamy sauce, about 3-4 minutes.
5. Stir in the grated Parmesan cheese, salt, black pepper, and lemon juice. Mix until the cheese is fully melted and the sauce is smooth. Add the cooked asparagus to the sauce and gently toss to coat.
6. While the sauce is coming together, brush the bread slices with olive oil on both sides. Toast the bread in a hot skillet, grill pan, or under the broiler until golden and crisp.
7. Place the toasted bread on plates and spoon the creamy asparagus mixture over the top.
8. Serve immediately, garnished with extra Parmesan or a sprinkle of black pepper if desired.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.3 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
