Asparagus with Bechamel Sauce

Asparagus with Bechamel Sauce

Seasonal spring treasures in a new rendition! Asparagus under a blanket of bechamel sauce is an exceptional, delicate dish that you will come back to.



  • Olive oil – 1 tablespoon
  • Black pepper – a pinch
  • Salt – a pinch
  • Green asparagus – 2 bunches

Bechamel Sauce

  • Ground nutmeg – 0.25 teaspoon
  • Butter – 2 tablespoons
  • Wheat flour – 2 tablespoons
  • Milk – 500 ml
  • Salt – a pinch
  • Parmesan cheese – 160 g


Step 1: Prepare the Asparagus Wash and dry the asparagus. Snap off the tough, woody ends.

Step 2: Roast the Asparagus Arrange the asparagus in a baking dish, drizzle with olive oil, sprinkle with salt and pepper. Toss to coat the asparagus with oil and spices. Roast for about 10 minutes in an oven preheated to 180°C.

Step 3: Prepare the Bechamel Sauce In a saucepan with a thick bottom, melt the butter. Add the flour and stir until combined. Gradually pour in the milk, stirring constantly (preferably with a whisk), until a smooth, thick sauce forms. Season with salt, pepper, and nutmeg.

Towards the end, add half of the cheese grated on a fine grater and stir until melted.

Step 4: Bake the Asparagus with Bechamel Pour the prepared bechamel sauce over the roasted asparagus and sprinkle with the remaining half of the cheese grated on a fine grater. Bake for about 20 minutes in an oven preheated to 180°C.

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