Ingredients
- 14 spears asparagus
- 1/3 tbsp olive oil
- 2 eggs
- 2 tbsp chopped parsley
- 15-20g shaved Parmigiano Reggiano
- Salt
- pepper
- 25g unsalted butter
- 1 tsp plain flour
- 100ml milk
- 50g cream cheese
- 30g grated Parmigiano Reggiano
- ½ tsp lemon zest
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