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!

Cauliflower Salad

Cauliflower Salad

1 head chopped cauliflower
1 head chopped iceberg lettuce
1 lb. bacon fried crisp and cut up
1 medium purple onion, sliced in rings (I cut my rings in quarters, I like smaller onion chunks)
2 Cups Mayonaisse
1/3 C. grated parmesan cheese
¼ C. sugar
salt and pepper to taste

I also added chopped cashews. I love it with cashews. I've added slivered almonds before, too.

Mix cauliflower, lettuce, bacon, and onion in a large bowl. Stir together mayonaisse, cheese, sugar, salt, and pepper. Pour over salad and do not mix. Let stand overnight and mix before serving.

People always ask for this recipe when I take it to things.