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1. Add cream cheese, milk and celery salt to small bowl. Stir until smooth.
2. Spread cream mixture on 4 slices of hot whole wheat toast. Place remaining slices of hot bread on top.
3. Place equal amounts of hot asparagus across tops of sandwich.
4. Spoon hot egg sauce over asparagus.
5. Garnish with chopped fresh parsley.
Egg Sauce
3 tablespoons Unsalted Butter
3 tablespoons All-Purpose Flour
2 cups Whole Milk
1/2 teaspoon Salt
1/8 teaspoon Pepper
few drops Worchester Sauce
1 teaspoon Lemon Juice
4 Hard Cooked Eggs, diced
1. Add unsalted butter to saucepan. Melt over medium heat.
2. Stir in flour.
3. Gradually add milk, stir constantly until sauce thickens.
4. Season with salt, pepper, Worcestershire sauce, and lemon juice.
5. Gently fold in eggs.
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