- 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
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.
In another saucepan, heat the butter, flour, nutmeg and allspice.
Gradually whisk the warm cream into the flour mixture, bringing it to a boil between additions.
Once all the cream has been added, remove from the heat, whisk in the Grana Padano and season to taste.
Place the blanched asparagus on a serving plate, cover with the sauce and grill until bubbling and golden.