Asparagus white sauce
Instructions
Boil the asparagus and keep the cooking water.
In a saucepan melt over low heat 50 g.
of butter and add 4 tablespoons of flour, make Brown stirring slowly, gently combine the asparagus cooking water until you get a liquid enough that bechamel you can customize with 100 g emmenthal cheese into thin strips and a shot of Amaretto di Saronno.
Arrange the asparagus on a baking sheet, pour over the white sauce, sprinkle with grated Parmesan cheese and browned in the oven at 150 degrees.
Ingredients and dosing for 4 persons
- Asparagus
- 50 g of butter
- 4 tablespoons of flour
- 100 g of emmenthal cheese
- 1 dram of amaretto di saronno
- Grated parmesan cheese