Asparagus with Bechamel sauce

If you have green asparagus, it is best to peel it. White and purple asparagus are softer, you don’t need to clean them. Then you need to cut off 2 cm from the bottom - the hardest part.

Now it is necessary to boil water in a pan, add salt, and then asparagus. Cook for 1 minute, then remove and send to a preheated pan with melted butter. Fry for 1 minute with a pinch of salt.

After that. Put the other saucepan on the stove and melt 30 g of butter.

Add 30 g of wheat flour and stir constantly.

Now pour 300 ml of milk, take a whisk and stir vigorously until the sauce becomes thick. It is important that no lumps form. You can also increase the amount of milk so that the sauce is not so thick. At the end, add salt to taste.

You can enhance the taste of the sauce with a pinch of grated nutmeg.

Now take a plate, place the asparagus in a row, sprinkle it with the lemon juice, and spread the bechamel sauce on top.