Asparagus with Creamy White Sauce
Tender asparagus spears coated in a rich and creamy white sauce, perfect as a side dish or light lunch. Served in toasted bread cups.
Ingredients
- 1 bunch Asparagus (About 1 pound, trimmed and cut into 1-inch pieces)
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Ground nutmeg (Pinch)
- 4 slices Bread slices (For croustades (optional))
- 2 tablespoons Olive oil (For croustades (optional))
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Instructions
- 1Wash and trim the asparagus. Cut into 1-inch pieces.
- 2Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, or until tender-crisp. Drain well.
- 3In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened. Season with salt, pepper, and nutmeg.
- 4Add the drained asparagus to the white sauce and stir gently to coat. Heat through.
- 5Preheat oven to 375°F (190°C). Cut out the center of each bread slice, leaving a 1/2-inch border. Brush both sides of the bread with olive oil. Bake for 5-7 minutes, or until golden brown and crispy.
- 6Serve the asparagus in white sauce hot, either on its own or in croustades.
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