1 bunch (approximately 450 g / 1 lb) fresh asparagus, tough ends trimmed, cut into 1-inch (2.5 cm) pieces
1 cup (240 ml) White Sauce I (basic béchamel: 1 tbsp / 14 g butter, 1 tbsp / 8 g all-purpose flour, 1 cup / 240 ml whole milk, salt and white pepper to taste)
Instructions
1. Bring a medium saucepan of well-salted water to a full boil over high heat. Add the asparagus pieces and boil for 3–5 minutes, until the pieces are tender when pierced with a fork but still hold their shape and are bright green.
2. Drain the asparagus thoroughly in a colander, shaking to remove excess water.
3. Prepare White Sauce I (scalding technique: heat the milk until small bubbles form at the edges, approximately 180°F / 82°C, before incorporating into the roux). Make a roux by melting 1 tbsp (14 g) butter in a small saucepan over medium heat, whisking in 1 tbsp (8 g) flour, and cooking for 1–2 minutes until the mixture smells faintly nutty but has not browned. Gradually whisk in 1 cup (240 ml) hot whole milk, stirring constantly, and cook 3–5 minutes until the sauce coats the back of a spoon and a finger drawn across the spoon leaves a clean line.
4. Add the drained asparagus to the finished white sauce and stir gently to coat. Heat over low heat for 1–2 minutes, until the asparagus is heated through and the sauce clings to the pieces. Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.