- Details
- Category: Past Issues
From Francoise:
This is an old recipe, no doubt, and it reminds me of Easter. It has the ingredients of spring – eggs and asparagus. If the amount of thickener is increased by 1 – 2 tablespoons, it could be baked in a pre-baked pie crust and sliced for serving. Baking time is the same. I like it as a casserole (the version below) which is traditionally served over crisp English muffins. Next time I make this dish, I am going to try it over linguine, and maybe add some chopped ham or crisp bacon. To make it gluten-free and/or milk-free, try the substitutions in parentheses. The results were good on my first try, but my taster preferred the coconut milk, and I liked the nut (cashew) milk. Happy Easter!
Creamed Eggs & Asparagus
1 lb. asparagus
¼ cup butter (¼ cup grapeseed or coconut oil)
4 tablespoons flour (4 tablespoons tapioca flour)
2 cups milk (2 cups nut milk or coconut milk)
2 teaspoons lemon juice ~ 1 teaspoon salt
¼ teaspoon ground, black pepper ~ ¼ teaspoon cayenne pepper
6 hard-boiled eggs, peeled and cut into slices or wedges
4 ounces shredded sharp cheddar (non-dairy cheese)
paprika for dusting ~ chopped fresh parsley for serving garnish
Preheat oven to 350ºF. Wash, trim, and slice asparagus diagonally into ½ – inch pieces. Steam until crisp-tender. Heat butter in medium saucepan over medium heat. Add flour and whisk for 1 – 2 minutes, but do not allow to brown. Remove from heat, and whisk in milk. Return to heat, and cook, continuing to whisk, until mixtures comes to a boil and thickens. Add lemon juice, salt, pepper, and cayenne pepper. Add asparagus and eggs. Pour into a buttered casserole. Top with cheese, and sprinkle with paprika. Bake for 40 – 45 minutes, until bubbly. Remove from oven, and allow let stand for about 10 minutes. Serve over crisp English muffins, with a garnish of the fresh parsley.