Toast and Asparagus Gravy

10-12 asparagus spears cut into 1 inch pieces

Milk

Flour

Bread

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!