This time of the year I'm having as much asparagus as possible, and in as many different ways as I can think of. This is a favorite!
If you think you have to have meat, a thin slice of baked ham, turkey or chicken breast on the toast before the asparagus and sauce is a nice addition.
Asparagus on Toast
2 pounds fresh asparagus, trimmed
1/4 cup butter
1 small onion, minced
1 small bay leaf
Salt and freshly ground black pepper to taste
3 tablespoons flour
2 cups chicken or veal stock
Pinch of freshly grated nutmeg
2 egg yolks
1 tablespoon fresh lemon juice
4 servings of good bread, toasted
Cook the asparagus until just tender. Drain.
In a saucepan heat three tablespoons butter, add the onion, bay leaf, salt and pepper and saute' until the onion is tender but not brown, stirring often.
Stir in the flour, gradually add the stock and cook, stirring, until thickened. Add the nutmeg. Simmer five minutes and strain.
Beat the egg yolk until light and add the lemon juice. Combine with a little of the hot sauce and add the egg mixture to the remaining sauce gradually, while stirring. Cook the mixture over boiling water in a double boiler, or over low heat, stirring constantly until thickened. Add the remaining butter.
To serve, place the asparagus on toast and pour the sauce over the top.