Florence's W W II Asparagus on Toast

1. 1

   For the white sauce, melt the butter over low heat in a 6-cup saucepan.

2. 2

   Gradually, stir in the flour and cook until the butter-flour mixture froths for about 2 minutes.

3. 3

   This is now a roux.

4. 4

   Add 2 cups of milk to the roux and whisk until the milk is blended into the roux.

5. 5

   Bring the sauce to a boil, and boil for one minute, stirring.

6. 6

   Remove from the heat and beat in the salt and pepper to taste.

7. 7

   Heat the canned asparagus, if using, or steam fresh asparagus about 5 to 8 minutes until tender.

8. 8

   For the toast points, use 2 slices of toast per serving.

9. 9

   Cut the toast on both diagonals.

10. 10

    Reassemble one piece in the middle of a dinner plate.

11. 11

    Place the 4 toast points from the second piece around the 4 sides of the first piece.

12. 12

    Place the points so they are sticking out.

13. 13

    Top toast with white sauce.

14. 14

    Place cooked asparagus onto the sauce, and sprinkle on the chopped egg, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.