Sherried Eggs And Asparagus
|Hard cooked eggs||6 , peeled and cut lengthwise into halves|
|Half and half||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄8 Teaspoon|
|All purpose flour||1 Tablespoon|
|Dry sherry/Dry white wine||2 Tablespoon|
|Whole wheat bread slices||4 , toasted|
|Frozen asparagus spears/1 pound fresh asparagus, cooked||10 Ounce (1 Package)|
Heat 1/4 cup sherry and the margarine in 10-inch skillet over medium heat until margarine is melted.
Place peeled eggs, cut sides down, in skillet; reduce heat.
Simmer uncovered until heated through, about 5 minutes.
Remove eggs; keep warm.
Stir half-and-half, salt and pepper into sherry mixture in skillet.
Shake flour and 2 tablespoons wine in tightly covered container; stir into half-and-half mixture.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Cut each slice bread into 4 triangles.
Arrange 3 egg halves, cut side up, and several asparagus spears on each serving plate.
Place 4 toast triangles on each plate.
Spoon some sauce over eggs.
Serve with remaining sauce.