Steamed Asparagus with Mornay Sauce - Roth – Culinary Scene
Steamed Asparagus with Mornay Sauce by: Chef Mike Shannon Modes Rack Position Position - 3 Ingredients Vegetables - 1 1/2 lbs asparagus, trimmed Sauce - 3
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinaryscene.com.
Ingredients
- 1 1/2 lbs asparagus, trimmed
- 3 ounces unsalted butter, clarified or regular, divided
- 2 ounces all-purpose flour
- 5 cups whole milk, warmed
- 1/4 whole white onion
- 2 whole cloves
- 1 bay leaf
- 4 ounces Gruyère cheese, grated
- 1 ounce Parmesan cheese, freshly grated
- Kosher salt and freshly ground black pepper, to taste
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