Simple bechamel sauce for asparagus
Asparagus season! Sauce hollandaise was too time-consuming, father-in-law gave me this simple recipe for a bechamel sauce for asparagus and we are very excited!
Ingredients:
- 125 g butter (half pack)
- 2 tablespoons flour
- 2 ladles of milk (about 200 ml)
- 2 ladles of asparagus water (directly from the saucepan)
- Whipped cream (half package, approx. 100 g)
- 1 pinch of nutmeg
- salt
- 2 splashes of Maggi
- 1 egg yolk
Preparation:
Melt butter (do not simmer). Stir in flour, do not brown. Add asparagus water and from now on diligently stir with the whisk. The sauce is thickening fast now. Quickly add the milk and continue to stir (in the meantime I prepare a container with the milk so that I can add quickly).
Now add the cream and continue stirring. Now the consistency of the sauce is what it should be on the plate later. If you are too fat, you can dilute it with extra milk or cream.
Salt, nutmeg and 2 drops of Maggi added (sorry, I think it's delicious). The stove should always be at a low level to allow the added amounts to heat up without simmering. At the end, stir in 1 egg yolk.
Attention: this sauce is very high in calories. Sauce should not be made too early, it thickens quickly if it stands too long on the stove.
