Tuesday, November 17, 2009

Toast and Asparagus Gravy

10-12 asparagus spears cut into 1 inch pieces
Salt and pepper to taste

Saute asparagus pieces in butter or oil until tender. Add enough milk to make desired amount of gravy, cook on medium heat until bubbling, stirring occasionally.

Make a roux out of 2-3 Tbs. flour and enough milk to make a 'Elmer's glue-like' consistency.

Add roux to milk/asparagus mixture slowly while stirring. Turn heat off.

Let gravy cool a bit and thicken, stir occasionally. (If you need gravy to be thicker just make another roux.)

Add salt and pepper to taste!

Eat gravy over buttered toast for breakfast. Mmmmmm.

This is one of my favorite breakfasts!


Amy said...

I haven't had this in YEARS!!! Thanks for the reminder. I love it.

No Buckaroos said...

MMMmmm! Looks yummy - I love it for supper!