Asparagus in Parmesan Sauce

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

2 lb - fresh green asparagus

2 tablespoons - extra virgin olive oil

½ teaspoon - salt

¼ teaspoon - freshly ground black pepper

1 oz - freshly grated Parmesan cheese

1 pinch - grated nutmeg

2 - lemons (to serve)

FOR THE SAUCE:

1 tablespoon - butter

81 cup - milk

1 heaped tablespoon - plain flour (all purpose flour)

2 oz - freshly grated Parmesan cheese

- salt and pepper

If the stalks of the asparagus are thick, carefully peel the bottom half of each stalk. Lay the asparagus in a single layer in a shallow baking dish and drizzle with olive oil. Sprinkle the salt and pepper over, then roast in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15 to 20 minutes, until tender.
Meanwhile, make the sauce... slightly warm the milk in a saucepan over a low heat and, in a separate pan, melt the butter. Add the flour to the butter and cook over a medium heat, stirring continuously, for about 3 minutes. Don't allow the flour to brown. Slowly add the warmed milk, beating the mixture with a hand whisk (or fork) as you do so. Continue to whisk the mixture until the sauce thickens, then cook gently for about 2-3 minutes over a low heat stirring occasionally until it reaches a rich and creamy consistency.
If the sauce is too thick, you can add a little more milk. Season with salt and pepper to taste then add the grated parmesan. Stir well and allow to cook very gently for a further two minutes.
When the asparagus is cooked, sprinkle the tips with the grated parmesan and return it to the oven for another minute to allow the parmesan to melt slightly. Remove from the oven and arrange neatly on a serving dish. Carefully pour the sauce over the asparagus stems and sprinkle a pinch of grated nutmeg over the sauce. .