Ingredients

Method

• 2 cups cream
• 2 T butter
• 2 T flour
• 1 t whole nutmeg, grated
• 1 t ground allspice
• 150 g Grana Padano, grated
• salt, to taste
• 340 g asparagus spears, washed and blanched

Method

Ingredients

1. Preheat the oven to 180°C and turn on the grill. Bring the cream to a boil in a heavy-based saucepan, then turn off the heat.
2. In another saucepan, heat the butter, flour, nutmeg and allspice.
3. Gradually whisk the warm cream into the flour mixture, bringing it to a boil between additions.
4. Once all the cream has been added, remove from the heat, whisk in the Grana Padano and season to taste.
5. Place the blanched asparagus on a serving plate, cover with the sauce and grill until bubbling and golden.

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