Asparagus on Toast with Cream

Name: Asparagus on Toast with Cream
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: serves 4
Ingredients: 4 slices crusty rye bread, sliced 1/2 inch thick; 4 Tbsp. unsalted butter, room temperature; 1 lb. asparagus, trimmed and cut into 2-inch pieces; 2 tsp. celery salt, plus more to taste; 3 ⁄ 4 cup light cream; Freshly ground black pepper

Serves
serves 4
Cook
20 minutes

KAT CRADDOCK

By SAVEUR Editors

Published on May 29, 2019

In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The vegetable is blanched until crisp-tender, enriched with a splash of cream, and served on rye toast.

Equipment

Ingredients

4 slices crusty rye bread, sliced 1/2 inch thick
4 Tbsp. unsalted butter, room temperature
1 lb. asparagus, trimmed and cut into 2-inch pieces
2 tsp. celery salt, plus more to taste
³⁄₄ cup light cream
Freshly ground black pepper

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Instructions

Step 1

In a toaster or dry cast-iron skillet, lightly toast the bread on both sides. Spread the butter on both sides of each slice while still hot.

Step 2

Bring a large pot of water to a boil over high heat, then add the asparagus and celery salt. Cook until vibrant green and tender, 4–8 minutes, depending on the thickness of the stalks. Using a slotted spoon, transfer to a medium, heat-resistant bowl. Add the cream, and season with pepper and more celery salt as needed. Place each slice of toast on an individual plate or shallow bowl and top with equal portions of the asparagus mixture. Serve warm.