Asparagus with Creamy Sauce

Asparagus with Creamy Sauce

1. Heat the milk in the microwave until boiling hot, set aside;

2. Add butter to a small pot and melt slowly over low heat;

3. After the butter is all melted, add the flour and stir evenly;

4. Add the hot milk in three batches, each time you add it, mix it with egg pump vigorously and quickly, then add it again;

5. Add salt and pepper to taste;

6. Stir until evenly smooth, turn off the heat, and serve with the cream sauce. (Use a small fire throughout)

7. Wash the asparagus and cut off the roots. The thicker asparagus can be peeled off from the roots.

8. Add a little salt (outside the amount) to the boiling water, add the asparagus and blanch for 20 seconds;

9. Take it out quickly and put it in ice water to make it so deep

10. Remove the asparagus and drain the water, put it on a plate and pour the sauce or dip it in the sauce.

Tips:

1. When the white sauce is done, this is the simplest dish.
2. The blanching time of asparagus should not be too long, otherwise it won't be crispy.
3. Or there are packages that think that cream sauce is high in calories, which is not conducive to weight loss. In fact, the sauce is made with a lot of sauce and there is very little to eat. As long as it is dipped in a little bit, it is delicious, and it does not cover the original flavor of asparagus.
4. It turns out that the original asparagus is the best, no wonder it is an "expensive" ingredient in Western food!