Growing Chefs! Ontario Grilled Asparagus with Mornay Sauce

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!
Serves 8 to 12
1 bunch asparagus2 tablespoons flour2 tablespoons butter2 cups milk1 cup cheddar cheese
Bowls of various sizesMeasuring cupsMeasuring spoonsCheese graterMedium potLarge potCast iron pan

Get Organized!

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

Get Prepped!

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

Measure ingredients and grate cheddar.

Get Cooking!

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

Melt butter in a medium pot, whisk in flour. Continue whisking until roux starts to bubble, do not let it become too dark.

Add milk slowly, a few tablespoons at a time, to 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.