Creamed Asparagus on Toast

3 T butter
3 T all-purpose flour
2 C whole milk
1 tsp salt
1 lb asparagus, fresh or frozen (I only had 10 oz)

Cut asparagus into one-inch pieces; cover with water and boil until tender.  Melt butter in a large skillet over medium heat, add flour and whisk until smooth.  Add milk slowly and keep whisking until all milk is used.  It will start to thicken.  Turn down to low, drain your asparagus and add to the milk mixture.  Toast some bread (I used sourdough), anything you like.  Top asparagus sauce over it.