Monthly Archives: May 2020

Creamed Asparagus on Toast

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Creamed Asparagus on Toast

I was so hungry for creamed asparagus, I just had to make some.  I mentioned it to my daughter and she said “YES”!!

We are still on “stay-at-home” orders because of the Covid-19 virus, even though we have been out a very few times, I did have some frozen asparagus.

This is so easy and so yummy, you must try it!  It is asparagus season after all.

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 lb. asparagus, fresh or frozen (I only had 10 oz.)

Cut asparagus into 1-inch pieces; cover with water and boil until tender.

Melt butter in a large skillet over medium heat, add flour and whisk until smooth.  Add milk slowly and keep whisking until all milk is used.  It will start to thicken.  Turn down to low, drain your asparagus and add to the milk mixture.

Toast some bread (I used sourdough), anything you like.  Top asparagus sauce over it.

Serves 4 to 6.

“When we come to Christ in our brokenness, He makes us whole.”

 

 

Garlic Butter Asparagus Skillet

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Garlic Butter Asparagus Skillet

This really got a lot of rave reviews.  I served this with baked chicken, but this could be a wonderful vegetarian meal alone.  The flavor was outstanding!  That is if you love garlic like I do.

  • 1 cup orzo, uncooked
  • 1 lb. asparagus, fresh or frozen (I used frozen)
  • 4 tablespoons butter
  • 3 large garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons whole milk
  • Salt and pepper to taste

Cook orzo from package directions.  Add the asparagus pieces to the orzo the last 2 minutes of cooking.  Remove from heat and drain.

While pasta is cooking, add butter to a skillet and melt over medium heat.  Stir in garlic and cook for 4 to 5 minutes or until lightly browned.  Add orzo and asparagus to the skillet; stir in the cheese, milk, salt and pepper.  Cook for 1 minute.  Remove from heat and serve.  You  may serve with additional Parmesan cheese.

Makes 4 delicious servings.

“The love Christ showed for us on the cross is greater than words could ever express.”

Dixie’s Lemon Blueberry Biscuits

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Dixie’s Lemon Blueberry Biscuits

These drop biscuits are sooo delicious!!!  They are a cross between a biscuit, a scone and a muffin.  The three of us were ooing and ahhing over them.  We ate them slightly warm and they had a wonderful lemon flavor and just bursting with blueberries.  (My blueberries were pretty large, which I think made them extra special.)

  • 2 cups all-purpose flour (10-oz.)
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 oz. jar lemon curd
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen blueberries (you do not need to defrost them)

GLAZE:

  • 1/2 cup sifted confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Preheat oven to 400 degrees.  In a large bowl, whisk the first four ingredients.  In another bowl, whisk lemon curd, egg, melted butter and lemon zest until blended.  Add to flour mixture; stir just until moistened.  Fold in blueberries.

Drop by 1/3 cupfuls 1 inch apart onto a baking sheet lined with parchment.  Bake 15 to 18 minutes or until light brown.

In a small bowl, combine glaze ingredients, stir until smooth.  Drizzle over warm biscuits.

Makes 10 to 12 biscuits.

“We were created to give God the glory.”