Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Be sharp about knives
• What restaurant staffers shouldn't do
• Good gourds: How to make your own pumpkin pie filling
• How sweet it is

Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

4 Tbsp. butter

4 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

2 cups milk

1 lb. asparagus, cut into 1-inch pieces

4 hard-boiled eggs

6 slices of toast

1 Tbsp. of curry, or more to taste

1. Preheat oven to 350 degrees.

2. Melt butter over low heat. Whisk in flour and salt and pepper to form a smooth roux. Gradually stir in milk and cook, whisking constantly. Continue to cook, stirring constantly, until sauce begins to thicken. Whisk in curry. Add more curry if you like.

3. Arrange toast in a single layer on the bottom of a 9-by-13-inch baking pan. Chop eggs and sprinkle evenly over toast. Arrange asparagus in a layer over the eggs. Pour sauce over the entire dish.

4. Bake 20 to 30 minutes. Serve hot.

Recipe courtesy of Nan Gray, Gray Day Silver Lining Farm.