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Ingredients

• 2 tablespoons unsalted butter
• 1/2 loaf good crusty bread cut into thick slices
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup water
• 1-1/2 pounds asparagus ends trimmed and peeled
• 1/2 cup heavy cream
• 1/4 pound cream cheese broken into pieces
• 1 teaspoon finely chopped thyme
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons toasted almonds

Description

BREAD TOPPED ASPARAGUS WITH CREAM CHEESE SAUCE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Coughlin Estate In Tyler, Texas In 1982.

Group Recipes