Classic White Asparagus with Creamy Béchamel Sauce, Boiled Potatoes and Salad | Climate-Friendly Coo
This recipe for boiled white asparagus with a béchamel sauce is simply a great recipe and a classic dish in Germany.
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Cooking tools:
- Saucepan
- Whisk
- Stove
- Pot
- Fork
- Peeler
- Vegetable brush
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 800 g white asparagus
- 1 pinch of salt
- 1 pinch of sugar
- 1 dash of lemon juice
- 50 g butter
- 50 g flour
- 600 ml milk
- 1 bay leaf
- 1 pinch of nutmeg
- 300-400 g potatoes
- 100-150 g lettuce
- 6 tablespoons of oil
- 3 tablespoons of vinegar
- 1 pinch of pepper
- 1 tablespoon of mustard
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