Redhead’s Kitchen w/ Green Veggies {Asparagus, Peas, & Brussels Sprouts}


If you tend to avoid veggies, run for your life.

Or, maybe I can change your mind.

This week, “Redhead’s Kitchen” is all about

“Green Veggies”.

Look out Kermit…

the spotlight is on you asparagus, peas, and brussels sprouts.

Redhead's Kitchen

I personally love most vegetables, I don’t care if they are green or purple.

It wasn’t always that way though.

It wasn’t until I got older that I began to appreciate a dish my Grandmother made often.

julie baby nanoIt’s called “Creamed of Asparagus on Toast”.

Have you heard of it?

I’m going to assume the recipe developed out of necessity.

“Using what you have” and “saving $” all very important back in the day,

and still today.

There’s no meat in this, we always have flour/bread, and eggs are a staple.

The only ingredient you may have to find is asparagus.

My husband had never tried “Creamed of Asparagus on Toast” until I made it for him.

It’s now one of his favorites and describes it as “pure comfort food”.

The creamy, nutty, salty flavor combined with the rustic texture is killer.

I hope you go out of your comfort zone and try it.

Yummy Creamed of Asparagus on Toast


Creamed of Asparagus on Toast

Creamed of Asparagus on Toast


  • 1/2 lb. fresh asparagus with 1 inch cut off bottom
  • 5 hard boiled eggs peeled, then 4 of them chopped, and 1 sliced in circles.
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups skim milk (any milk is fine)
  • 1/4 cup reduced fat cheddar cheese (optional)
  • S & P
  • parsley
  • 8 slices of toast


  • Wash asparagus.
  • Boil asparagus sprigs in salted water for approx. 3 minutes and then drain & set aside.
  • Melt butter in medium frying pan.
  • Add flour.
  • Mix into a paste with a wood spoon.
  • Add milk and whisk until lumps are gone.
  • Add optional cheddar cheese.
  • Add 4 chopped eggs.
  • Add S & P to your liking.
  • Set up toast with cooked asparagus (see photo).
  • Pour the creamy mixture over everything.
  • Garnish with parsley and sliced egg.
  • Recipe Management Powered by Zip Recipes Plugin

     While searching “Inspiration Monday Party” I discovered these 2 talented chef’s cooking up some veggies…

    Green Veggies Featured Chefs

    Pea soup is one of my all time favorite soups.

    Jelli has an easy recipe for you to try…

    Doesn’t it look yummy with that ham on top?

    Pea Soup by Jellibean Journals

    Pea Soup Recipe by Jellibean Journals @ Redhead's Kitchen

    One more to go, and it’s a big one…

    Best Brussels Sprouts Ever by Nibbles by Nic

    I actually make our brussels sprouts this way too, Nicole!

    yum yum.

    Best Brussel sprouts Ever by Nibbles by Nic @ Redhead's Kitchen

    Creamed of Asparagus on Toast by

    (printable recipe above)

    Creamed of Asparagus on Toast

    For those of you that would like to be featured on “Redhead’s Kitchen” and “Debbiedoo’s” the following month, this is how:

    1. Visit “Inspiration Monday Party” the Sunday before this post.

    2.Check out our next theme at the bottom of the post.

    3. Link up your recipe there within that theme.

    Next up:


    Here’s a “Green Veggie” recipe collage to “pin” for later.

    Green Veggies in Redhead's KitchenNow go eat your veggies, they are good for you 🙂

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    14 Responses

    1. I think your asparagus toast looks lovely. I may try it with a poached egg on top instead of using hard boiled eggs. Thanks for the Meatless Monday recipe.

    2. I remember this dish from the 1950’s and ’60s….my Mom made it several times and I loved it. I had completely forgotten about it but am definitely going to make it!!!!
      Thanks for bringing back a wonderful memory of home and family!!

    3. These all look fantastic… Pinning for later!!

    4. Oh how yummy! I love asparagus and would have never thought to put it on toast.


    5. deb c. says:

      Oh My Stars!! These veggie recipes sound so good! Especially the creamed asparagus on toast! can’t wait to try this! Thanks for sharing!

    6. Linda says:

      Looks yummy and pretty too! How many servings does this asparagus recipe make? Photo shows two pieces of toast on plate but directions don’t mention stacking???

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