Lithuanian Hard-Boiled Eggs & Creamed Asparagus
Categories: Egg, Vegetable, Balt, Lithuanian, Euro, Ethnic, Side dish
Yield: 4 servings
1 lb Asparagus cleaned & trimmed
4 ea Hard-boiled eggs peeled & sliced
3 tb Butter
3 tb All-purpose flour
1 1/2 c Milk
4 ea Whole-grain breadslices toasted
Cook asparagus spears in salted water until tender but not mushy.
Drain but keep warm.
Make cream sauce by melting butter in a skillet.
Add flour while stirring.
Cook for 1 min.
Add milk then whisk until smooth.
Cook while stirring constantly until mixture thickens just before it boils.
Place 1 slice on each of 4 plates.
Arrange 1/4 of the asparagus spears on top, followed by 1 sliced hard-cooked egg.
Ladle sauce across top.
Serve remaining sauce at table.
ORIGIN: Dr. Laima Kalvis, Kaunas-Lithuania, circa 1998