By Debbie Adams

Asparagus: Steamed, Boiled, Blanched, and Creamed


  • First, you need to tie a bundle of asparagus spear together with kitchen string, just under the tips and aslo near the bottom, making sure the bottom ends are level. Place the bundle in a tall pot of 2 inches of boiling water, unless you have your very own asparagus steamer. Cover and steam for 5-8 minutes, depending on the thickness of the spears. While the ends of the asparagus are being boiled, the tips are actually being steamed. The end result should be bright green, crisp yet tender spears.


  • Lay the asparagus spears in a large skillet with about an inch of water. Boil for up to 5 minutes, depending on thickness of the spears.


  • If you are using the asparagus in salads or for other cold dishes, plunging the boiled or steamed asparagus in cold or iced water as soon as they are done immediately stops the cooking process and helps preserve the color and crispness of the asparagus.


Recipe by

Debbie Adams

Creamed Asparagus:

1 lb. asparagus

3 tbsp. flour

1⁄2 cup milk

1 teaspoon salt

1⁄2 tsp pepper

5 slices bread, toasted


Add flour to milk; stir so there are no lumps.

Cut asparagus into 1 inch pieces; cover with water and boil until tender.

Drain asparagus, keeping 1 cup liquid to remain with asparagus.

Add the milk mixture, salt, pepper and sugar. Cook until thick.

Pour creamed asparague over toast.


Creamed Asparagus From a Can:

  • 1 can of asparagus, do not drain
  • 3 tbsp. flour
  • 1⁄2 cup milk
  • salt, to taste
  • pepper, to taste
  • sugar, to taste
  • 4-6 slices of bread, toasted


Add flour to milk; stir so there are no lumps

Heat asparagus in it’s own liquids in a medium sauce pan

Add milk mixture, salt, pepper, sugar. Cook until think.

Pour creamed asparagus over toast.