Ingredients

Method

• 2 cups cream
• 2 T butter
• 2 T flour
• 1 t whole nutmeg, grated
• 1 t ground allspice
• 150 g Grana Padano, grated
• salt, to taste
• 340 g asparagus spears, washed and blanched

Method

Ingredients

Preheat the oven to 180°C and turn on the grill. Bring the cream to a boil in a heavy-based saucepan, then turn off the heat.

In another saucepan, heat the butter, flour, nutmeg and allspice.

Gradually whisk the warm cream into the flour mixture, bringing it to a boil between additions.

Once all the cream has been added, remove from the heat, whisk in the Grana Padano and season to taste.

Place the blanched asparagus on a serving plate, cover with the sauce and grill until bubbling and golden.

Browse more ideas with asparagus here.