Asparagus in Béchamel sauce.
Try to look for the short and thick ones- those are the softest ones. How to prepare them? Very easily. Forget the ready-made sauces on the supermarket shelfs, though. Here you have a nice recipe for real Béchamel sauce. Butter, flour and milk- there is nothing easier.
Try to look for the short and thick ones- those are the softest ones. How to prepare them? Very easily. Forget the ready-made sauces on the supermarket shelfs, though. Here you have a nice recipe for real Béchamel sauce. Butter, flour and milk- there is nothing easier.
Cut the asparagus' ends (about 1-2 cm), peel them and cook in water with a pinch of salt until they get soft.
Sauce:
1. In a pan melt 1/4 cup of butter (low heat not to burn it).
2. Add 1/4 cup of flour and stir it well. Cook few minutes over medium heat. Remove pan from heat.
3. Meanwhile, heat 2 cups of milk in a separate pan until just about to boil.
4. Add the warm milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
5. Return the pan to medium-low heat. Cook few minutes, stirring all the time.
6. Season with nutmeg powder and salt.
For Garlic Lovers: you can add squeezed garlic and/or your favorite fresh herbs (thyme, parsley, coriander or basil). You can also add a bit of Parmesan cheese.
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