Cream sauce asparagus

2024-04-04 14:36:55 197

Simply blanch the fresh and tender asparagus with a Western style cream sauce. Don't need too much, just dip it in and eat - asparagus is crispy and juicy, and the cream sauce has a rich and mellow aroma. The clear aroma of asparagus contrasts sharply with the strong aroma of cream, and the taste is rich. The recipe is very simple, the key is to mix a bowl of authentic Western style cream white sauce. This white sauce has a wide range of uses and can be paired with various vegetables and seafood. It is indispensable for baking pasta, making seafood pizza, and so on - it can be considered one of the basic sauces in Western cuisine.

Details of ingredients

Tender asparagus1 piece
Unsalted Butter 20g
Low gluten flour20g
milk500ml
salt1 small spoon
White pepper powder1 small spoon

Technique

difficultySimple
workmanshipcook
tastesalty and savory
timeTen minutes

Steps to make Cream sauce asparagus

1. Heat the milk in the microwave until it is boiling hot, set aside;
2. Add butter to a small pot and slowly melt over low heat;
3. After all the butter has melted, add flour and stir evenly;
4. Add hot milk in three parts, each time using egg whisk to quickly mix well, and then add the next time;
5. Add salt and pepper to season;
6. Stir until evenly smooth, turn off the heat, and the cream sauce is ready. (Use low fire throughout the process)
7. Wash the asparagus and cut off the roots. For thicker asparagus, you can peel off a little more of the old skin at the roots;
8. Add a small amount of salt to boiling water (out of measure), add asparagus and blanch for 20 seconds;
9. Quickly remove and put it into ice water to freeze through;
10. Remove the asparagus and drain the water. Place it on a plate and pour sauce or dip it into the sauce.