2 tbsp (28 g) unsalted butter, softened (for Buttered Toast), OR 1 cup (240 ml) whole milk (for Milk Toast)
Instructions
1. Prepare Boiled Asparagus: Trim the woody ends from the asparagus spears (snap or cut where the stalk bends naturally). Tie the spears loosely into a bundle with kitchen twine. Bring a large pot of salted water to a rolling boil. Stand the bundle upright in the pot, or lay the spears flat in a wide skillet (12-inch / 30 cm), so the tips are just above the waterline if using the upright method. Cook uncovered for 5 to 10 minutes, until the thickest part of the stalk is just tender when pierced with a sharp knife and the tips are bright green and slightly drooping — thinner spears will be done closer to 5 minutes, thicker spears closer to 10 minutes. Drain immediately.
2. Prepare the toast. For Buttered Toast: Toast 4 slices of bread in a cast-iron skillet or under a broiler until golden brown on both sides, 2 to 4 minutes per side, then spread each slice generously with softened butter. For Milk Toast: Toast the bread as above, arrange the slices in a shallow dish, and pour hot whole milk (scalded — heated to just below a simmer, approximately 180°F / 82°C, until steam rises and a thin skin forms) over the toast, using enough to moisten the bread without making it soupy.
3. Arrange the hot, drained asparagus spears over the prepared toast slices and serve immediately on warmed plates.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.