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Asparagus With Mornay Sauce

Make Asparagus With Mornay Sauce at home with All Purpose Flour, Skim Milk, Parmesan Cheese, Salt, and Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 1/2
• 2
• 1 dash
• 1 pinch

Method (preview)

1. 1

   Snap off tough ends of asparagus.

2. 2

   Remove scales with knife or vegetable peeler, if desired.

3. 3

   Cook asparagus in small amount of boiling water 6 to 8 minutes or until crisp-tender; drain and set aside.

4. 4

   Melt margarine in a medium size heavy saucepan over low heat; add flour, stirring with a wire whisk until smooth.

5. 5

   Cook 1 minute, stirring constantly.

6. 6

   Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.

7. 7

   Stir in Parmesan cheese, salt and pepper.

8. 8

   Spoon sauce over asparagus.