Taylor's Asparagus Creamed Toast
My father’s and my favorite way to eat asparagus was creamed on toast (or on a shingle, as he called it). Whenever I make this recipe I think of him.
- Two pounds of fresh asparagus
- 3 cups of coconut milk or almond milk
- 3 Tbsp corn starch (more if you want sauce thicker, depending on desired consistency) or other thickening agent
- 2 tsp chicken-style seasoning
- ½ tsp salt, or to taste
- 1 tsp onion powder
- ¼ tsp pepper or lemon pepper
- Eight slices of preferred bread toasted (gluten-free, sourdough multi-grain and seeds with no commercial yeast, flat bread)
Cut toast into 1-inch cubes and divide evenly among four dinner plates.
Break off root end of each asparagus stalk at the point where it breaks easily. Wash well. Place stalks on cutting board and cut into 1-inch slanted pieces. Place in a steamer over boiling water for a few minutes and cook until barely al dente. Drain.
Make the cream sauce:
- Dissolve corn starch or other thickening agent in one cup of non-dairy milk and set aside.
- Place the other 2 cups of non-dairy milk in saucepan over medium heat and bring to boiling point, stirring frequently.
- While stirring constantly, slowly add cornstarch mixture. Cook until thickened, then turn heat to simmer. Stir periodically.
- Add al dente asparagus to cream sauce and mix gently.
Divide creamed asparagus into four portions and spread over cubed toast.
Sprinkle paprika on top, if desired.
Note: this dish can be prepared using two pounds of frozen petite peas, if asparagus is unavailable or you just want variety. You can mix asparagus and peas together or peas and sautéed sliced onions. This recipe also works well as a topping for fluffy baked potatoes.