Published: Last Updated: by Marye 1574 words. | About 8 minutes to read this article.
Chopped asparagus gently folded into a rich, velvety cream sauce creates an irresistible dish that defines pure comfort. This recipe brings together the fresh, crisp taste of asparagus with the smooth and creamy sauce, making it a perfect blend of flavors for a truly comforting side dish or brunch recipe.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
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This easy recipe is perfect as a side dish or for a Spring brunch!
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
See the how to make cream sauce post for step-by-step images of making the cream sauce.
- With just a few simple ingredients, this easy creamed asparagus recipe will transform asparagus haters into fans!
- Serve creamy asparagus as the perfect side dish for a meaty main course or pour it over crunchy toast points for a light lunch.
- Don’t forget to snap off the woody end of each asparagus spear before cooking—they’re tough and inedible!
Crisp asparagus swimming in a creamy sauce and topped with chopped hard-boiled egg combines fresh and savory flavors into one great side dish! It's perfect for spring and a must for Easter! Be sure to check out these other Southern Easter side dishes, too!
My easy asparagus recipe is a breeze to make on the stovetop in less than 30 minutes.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖Variations
- Save on prep time and buy bags of fresh asparagus with the woody tips already removed.
- Evaporated milk makes the white sauce oh-so-creamy, but whole milk or regular milk will work in a pinch.
- For an even more indulgent sauce, use heavy cream You’ll want to halve the amount of flour in the roux so your sauce doesn’t get too thick.
- Use condensed cream of asparagus soup instead of cream sauce. Add enough milk to create a thick sauce.
- Melt ½ cup of parmesan cheese or sharp cheddar cheese into the sauce for even more delicious flavor!
- If you don’t want to serve your creamy asparagus over toast, sprinkle it with toasted breadcrumbs instead.
- Add a dollop of sour cream, a pinch of nutmeg, crumbled bacon, or freshly grated parmesan cheese on top of the asparagus when serving.
Great idea
Leftovers? Thin the sauce down with a little milk and blend in the blender for creamy asparagus soup.
🥫 How to store leftovers
Have some leftovers? Refrigerate creamed asparagus in an airtight container for up to four days.
Simply reheat leftovers in the microwave or simmer in a pan on the stovetop until warm.
I don’t recommend freezing this recipe. Creamy sauces don't thaw super well and often separate.
Expert tip:
Wash each asparagus stalk and remove the woody ends before cooking. To trim the asparagus tips, hold each spear at both ends and gently bend it toward the bottom until the tough end snaps off, or cut them off with a sharp knife.
💭 Things to know
- Remove the asparagus from the boiling water to a plate as soon as it just becomes fork-tender. You want the asparagus to be a little crunchier than you prefer since it will continue cooking later in the cream sauce.
- Stir the butter-flour mixture with a whisk to prevent lumps from forming, and stir constantly for a couple of minutes so the roux doesn’t burn.
- Thoroughly drain the cooked asparagus before adding it to the thickened milk mixture. Excess water with thin out the creamy sauce.
- You can season your creamed asparagus with garlic salt, chicken bullion, onion powder, Italian seasoning, lemon zest, Dijon mustard, red pepper flakes, or freshly cracked black pepper to make it complement any meal.
- Fresh herbs like parsley, dill, chives, and sliced green onions are tasty garnishes for creamed asparagus!
- I love to melt a little butter on each piece of toast before pouring the creamed asparagus on top.
- Add 1-2 tablespoons of vegetable broth or chicken broth to leftovers before reheating to thin out the sauce a bit. It tends to thicken in the fridge.
👩🍳 FAQs
Can I use frozen asparagus for creamed asparagus?
You can, but I don’t recommend it. Frozen asparagus needs to be thawed and drained first, and it easily becomes soggy and mushy when cooked. Use fresh asparagus with a vibrant green color and firm stems for the best flavor and texture. Avoid wilted or limp asparagus.
How do I cook asparagus al dente (crisp-tender)?
Bring a large pot of salted water to a boil. Place the 1-inch pieces of asparagus into the boiling water and cook for 2-3 minutes or in a steamer basket for 3-4 minutes until tender but still slightly crisp.
Immediately transfer the asparagus to a bowl of ice water to stop the cooking process, and proceed with the rest of the recipe as directed.
Can I saute asparagus instead of boiling it?
Sure! Cook the asparagus pieces in a tablespoon of olive oil over medium-high heat in a large saucepan or skillet for 4-6 minutes. Remove the asparagus from the pan before you make the cream sauce.
How do I bake creamed asparagus in the oven?
Place the prepared asparagus pieces in the bottom of a greased 8x8 baking dish. Whisk together the flour, melted butter, evaporated milk, salt, and any other seasonings in a small bowl.
Pour the creamy mixture over the asparagus and bake at 350 degrees F for 15-20 minutes, then top with finely chopped hard-boiled egg just before serving.
Can I make this creamed asparagus recipe gluten-free?
Yep! To make this recipe gluten-free, you’ll make the cream sauce with 2 tablespoons of cornstarch stirred into the milk before heating. Leave out the flour.
How do you eat creamed asparagus?
One of my favorite ways to serve creamed asparagus is over toasted crusty bread, such as baguette slices or garlic bread. You can also serve it over a bed of pasta or white rice. Or, enjoy it with roasted vegetable side dishes and a meaty main course (like grilled or baked chicken, fish, steak, or pork.)
- Try this cheesy asparagus tart with puff pastry. We love it for Spring brunch!
- is a comforting recipe with diced ham that’s simple yet hearty and delicious enough for a main course!
- Rich and filling, Steakhouse Creamed Spinach is an old-fashioned recipe that’s low-carb and perfect for y’all on keto diets.
- Five-ingredient Creamed Cabbage is one of the best ways to bring vintage, country-style flavor to your dinner table!
- Asparagus Lemon Garlic Pasta
- Oven Roasted Asparagus
- Asparagus Tart with Puff Pastry
- Is It Safe to Eat Raw Asparagus?
🍽️ Serve with...
Easy Rustic Bread made in a cloche is the perfect crusty bread to serve with creamed asparagus. Spoon the creamy mixture on top of toasted slices, or keep ‘em separate for dipping.
Baked Garlic Parmesan Chicken features a crispy parmesan breading over juicy chicken breasts with a delicious garlic-lemon butter drizzle. The flavors go perfectly with earthy asparagus!
Lemon Pudding Bundt Cake is a dense, moist cake full of fresh lemon flavor that’s just right for spring! (Though we enjoy it any time of year!)
📞 The last word
This was traditional on the Easter brunch table when I was growing up. I hated eggs and would carefully pick every molecule of hard-cooked egg off of my plate.
I don't do that anymore but if you prefer this without the eggs just leave them off.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
A fan of this recipe? We'd love to hear from you in the comments below! Don't forget to rate it with 5 stars if you enjoyed it! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
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Creamed Asparagus
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Chopped asparagus gently folded into a rich, velvety cream sauce creates an irresistible dish that defines pure comfort. This recipe brings together the fresh, crisp taste of asparagus with the smooth and creamy sauce, making it a perfect blend of flavors for a truly comforting side dish or brunch recipe.
Course Brunch,Side Dish
Cuisine American - Southern
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings:6
Calories:313
Author:Marye Audet-White
Ingredients
- 2 pounds asparagus
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup evaporated milk
- salt, to taste
- 1 egg, hardcooked and peeled
- 6 slices sourdough bread, toasted
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Instructions
Wash asparagus and cut off the woody bottoms.
Cut into 1-inch pieces.
Place in a pot and just barely cover with water.
Bring to a boil, turn the heat down and simmer 6-8 minutes, or until tender.
Drain and set aside.
Melt butter in a medium saucepan over medium low heat.
Add the 2 tablespoons of flour to the melted butter and stir with a whisk to prevent any lumps.
Cook, stirring constantly for 2 minutes. Don't allow to scorch.
Pour 1 cup of milk slowly into the butter-flour mixture and continue whisking. Make sure there are no lumps.
Continue to cook and stir until thickened.
Stir the cooked, drained asparagus into the cream sauce.
Heat until heated through.
Taste and add salt as needed.
Spoon into a serving dish.
Chop the egg finely.
Top the creamed asparagus with the chopped egg.
Spoon over toast if desired.
Notes
Storage:
Refrigerate leftover creamed asparagus in an airtight container for up to four days.
I don’t recommend freezing this recipe. Creamy sauces don't thaw well and often separate.
Tips:
- Remove the asparagus from the boiling water to a plate as soon as it just becomes fork-tender. You want the asparagus to be a little crunchier than you prefer since it will continue cooking later in the cream sauce.
- Stir the butter-flour mixture with a whisk to prevent lumps from forming, and stir constantly for a couple of minutes so the roux doesn’t burn.
- Thoroughly drain the cooked asparagus before adding it to the thickened milk mixture. Excess water with thin out the creamy sauce.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 313kcal | Carbohydrates: 45g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 473mg | Potassium: 521mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1400IU | Vitamin C: 9mg | Calcium: 185mg | Iron: 6mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
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