Bread Topped Asparagus With Cream Cheese Sauce
From chefmeow 14 years ago
- 20 minutes to make
- Serves 4
BREAD TOPPED ASPARAGUS WITH CREAM CHEESE SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Coughlin Estate in Tyler, Texas in 1982.
Ingredients
- 2 tablespoons unsalted butter shopping list
- 1/2 loaf good crusty bread cut into thick slices shopping list
- 1/2 teaspoon kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1/2 cup water shopping list
- 1-1/2 pounds asparagus ends trimmed and peeled shopping list
- 1/2 cup heavy cream shopping list
- 1/4 pound cream cheese broken into pieces shopping list
- 1 teaspoon finely chopped thyme shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons toasted almonds shopping list
How to make it
- Preheat oven to 375.
- In an ovenproof skillet melt butter then add the bread and toss to coat well.
- Season with salt and pepper then place in oven and bake 15 minutes.
- Drain on paper towels and keep warm.
- In large skillet combine olive oil and water then and add salt and pepper and bring to a boil.
- Add asparagus then cover and cook 5 minutes.
- Remove cover and boil off any remaining water.
- Sauté asparagus in remaining olive oil for 5 minutes.
- In a saucepan over medium high heat melt cheese in the cream then add thyme and pepper.
- Place 1 or more slices of bread on each of 4 plates.
- Arrange asparagus on bread and pour sauce over top and sprinkle each serving with almonds.
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" It was excellent "