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Creamy Asparagus Over Baked Potatoes
Author: From the kitchen of Elizabeth Weaver
  • 1 bunch chopped, steamed asparagus
  • 2 tablespoons flour
  • 2 cup 2% or whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 hardboiled eggs, sliced (an egg slicer does the perfect cut, but you can use a knife if you wish).
  • 4 – 6 baked potatoes, depending on how big they are, and how much you want to eat!
  1. In a medium saucepan, melt butter, add flour and stir constantly until it’s bubbly.
  2. Then, stirring constantly to avoid burning, add the milk on medium high heat until it starts to form a thickened white sauce.
  3. Add sliced eggs (warm ones are best), salt, pepper and chopped up asparagus.
  4. Serve warm over baked potatoes.