Grilled Asparagus with Mornay Sauce

This is a classic preparation of asparagus, made a little bit more interesting by cooking asparagus on the grill. Pay close attention to the cooking time of the asparagus to make sure you don’t end up with overcooked, floppy asparagus!

Difficulty

Intermediate

Yield

Serves 8 to 12

Ingredients

1 bunch asparagus2 tablespoons flour2 tablespoons butter2 cups milk1 cup cheddar cheese

Equipment

Bowls of various sizesMeasuring cupsMeasuring spoonsCheese graterMedium potLarge potCast iron pan

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Snap asparagus where it naturally breaks in half to remove the woody stem.

Measure ingredients and grate cheddar.

Blanch asparagus in boiling water for 6 – 8 minutes until bright green.

Melt butter in a medium pot, whisk in flour. Continue whisking until Equal parts fat and starch (usually flour and butter) cooked together to form a paste. It’s used to thicken sauces and soups.roux starts to bubble, do not let it become too dark.

Add milk slowly, a few tablespoons at a time, to Equal parts fat and starch (usually flour and butter) cooked together to form a paste. It’s used to thicken sauces and soups.roux until it becomes a thick sauce. Then add the cheese.

Grill blanched asparagus on a cast iron pan until softened and tender. Top with mornay sauce.