Roasted Asparagus with Mornay Sauce and Breadcrumbs
Elevate your roasted asparagus by serving it with elegant Mornay sauce, topped with herb and garlic breadcrumbs.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2kg / 1 lb asparagus
- 1 tbsp olive oil
- salt
- 3 tbsp butter
- 3 tbsp flour
- 500ml / 2 cups whole milk
- 1 bay leaf
- 120g / 4 oz gruyere cheese (grated)
- salt to taste
- 60g / 1/2 cup Panko breadcrumbs
- 1 tbsp butter
- 1 clove garlic
- 1 tbsp fresh parsley (chopped)
Instructions
- 1
Preheat the oven to 400F/200C. Arrange trimmed asparagus on a roasting pan, sprinkle with olive oil and salt. Roast in the oven for 10-15 minutes depending on the thickness of the stalks. Remove the asparagus from the pan and keep warm.
- 2
Meanwhile make the sauce by melting the butter in a saucepan, then adding the flour. Stir to combine, then continue cooking the mixture while stirring until it smells slightly nutty. Gradually pour in milk while whisking to avoid lumps, season with salt, then add the bay leaf. Cook the sauce over low heat until thickens for about 10 minutes. You can either strain your sauce to get silky smooth results or run it through a blender. Then return to the the saucepan and add the grated gruyere cheese. You might need to reheat the sauce lightly for the cheese to fully melt and blend in.
- 3
Next prepare the breadcrumbs by melting butter in a frying pan and adding 1 clove of crushed garlic. Sauté over low heat for 30 seconds, add breadcrumbs and chopped parsley, cook until the breadcrumbs are slightly toasted.
- 4
Arrange the roasted asparagus on a platter, drizzle the sauce over, then sprinkle the breadcrumbs. Serve the remaining Mornay sauce in a small jug and allow your guests to help themselves to more sauce.