This recipe was born from a long Saturday phone call with my dear friend Nancy where we recalled times at home when our families made creamed asparagus...and we dipped toast into it to sup up the gravy. My Poppop had a garden that had fresh asparagus that really just wouldn't quit, so we had A LOT OF IT! I created this Creamy Asparagus recipe for Better Homes & Gardens. It has been a dish I have turned to when I crave something homey and comforty. I have since reverted back to calling it Creamed Skillet Asparagus with Garlic Toast, because that's how I was raised calling it. Adding a tich of sherry in the end adds just enough zing to make you smile with each garlic toast dip.
Hands-On Prep: 25 mins Total Cooking Time: 35 mins
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- ¼ cup thinly sliced shallot
- 1 bunches asparagus (12 oz.), washed, trimmed and cut into 2-inch pieces
- 1 tablespoon all-purpose flour
- 1 cup whipping cream or light cream
- ¾ cup vegetable broth (feel free to use low-sodium chicken broth if desired)
- 1 tablespoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¾ teaspoon cracked black pepper
- 2 tablespoons dry cooking sherry
- 2 tablespoons fresh marjoram or oregano leaves, plus more for garnish
- Couple pinches of smoked paprika
- 1 lb. loaf ciabatta bread
- 4 tablespoons room temperature unsalted butter
- 2 large cloves garlic, minced
- Salt and more paprika to taste
In a large skillet heat 1 tablespoon of oil and butter over medium heat. Add the shallot; cook and stir 1 minute or until tender. Add the asparagus. Cook 3 minutes more.
Stir in the flour. Add the cream, broth, thyme, salt and black pepper. Cook and stir until bubbly. Reduce heat to low. Simmer, uncovered, 10 minutes or until thickened. Stir in the sherry and marjoram; remove from heat. Drizzle with the remaining oil. Sprinkle with paprika and marjoram; top with Garlic Toast.
To make the Garlic Toast
Preheat the broiler. Mix together the unsalted butter and garlic in a small bowl. Slice the ciabatta horizontally into 2" pieces Spread the butter mixture over cut side. Place on a baking sheet. Broil 4 inches from the heat for 3-4 minutes or until toasted. Sprinkle with 1/8 tsp. each Kosher salt and smoked paprika. Transfer to a cutting board and cut into smaller pieces for dipping.