Nutritional Info

Nutrition Facts

Serving Size 1 (169g)

Calories 241
Calories from Fat 106 (44%)
Amount Per Serving %DIV
Total Fat 11.8g 18%
Saturated Fat 8g 40%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 41.9mg 14%
Sodium 567.8mg 25%
Potassium 138mg 3%
Total Carbohydrate 9.9g 3%
Dietary Fiber 0.3g 1%
Sugars 5.8g
Protein 18.5g 37%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
I have served this recipe both at dinner parties and to my children. It definitely adds to asparagus if that is not on the top ten list of favorite vegetables.
Prep time
10 min
Cook time
25 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  salt
2 Pound(lb)  white asparagus
1/4 Teaspoon(t)  sugar
5 Tablespoon(T)  butter
4 Tablespoon(T)  all-purpose flour
1 Dash(ds)  nutmeg
4 Cup(c)  milk


Preapre sauce prior to asparagus.

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth.

Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.

Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Rinse asparagus in cold water. With your fingers, snap off hard bottom ends; discard.

Boil 1 inch of water, salt and sugar in a large skillet over medium-high heat.

Add cleaned asparagus, spreading spears out evenly over the bottom of the pan.

Cover with a tight-fitting lid.

Cook 5 to 6 minutes. Remove from heat; drain cooking water immediately.

Serve hot or warm with the hot bechamel sauce.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.