Classic Béchamel and Mornay Sauce - Roth – Culinary Scene

Ingredients

• 1 1/2 pounds asparagus, trimmed
• salt and freshly ground black pepper, to taste
• 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