| 1 lb | (450 g) Fresh asparagus, trimmed and cut into 1” (2.5 cm) pieces |
| 3 tbsp | (45 mL) Butter |
| 3 tbsp | (45 mL) Flour |
| 1 1/2 cups | (375 mL) Milk |
| 1/4 tsp | (1 mL) Salt |
| Pinch of nutmeg | |
| 2 can | crabmeat, drained |
| 6 | Slices Dempster’s WholeGrains® Ancient Grains Bread, toasted and cut into points |
BRING a large pot of salted water to a boil. Blanch the asparagus until tender crisp, about 3 minutes. Drain and set aside.
HEAT butter in a small saucepan over medium heat until frothy. Stir in flour and cook for 1 minute stirring constantly. Whisk in milk and cook, stirring for 5-6 minutes or until thick. Season with salt and nutmeg. Fold in crabmeat and asparagus and heat through. Remove from the heat. Serve toast points smothered in the crab and asparagus mixture.
Serve with a fresh green salad on the side.
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