- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups milk
- 3/4 to 1 pound fresh asparagus
- boiling water
- salt and pepper, to taste
Wash asparagus, trim woody ends, and cut in 1/2-inch pieces. Cook the asparagus in a small
amount of boiling water until tender, for about 5 minutes. Drain, reserving
the cooking liquid. Set aside a few of the asparagus tips
for garnish. Mash or blend remaining asparagus; set aside. Add
enough boiling water to cooking liquid to make 1 cup; add white sauce and
pureed asparagus. Heat thoroughly; season to taste with salt and pepper.
Top with the reserved asparagus tips and serve.
Serves 4 to 6.