Asparagus with béchamel sauce

Ingredients for 4 servings:

• 2 kg asparagus, white
• 2 liters of water
• 1 pinch(s) of sugar
• 30 g butter and 1 tsp extra
• 30 g flour
• 30 g ham
• 1 small onion(s), nut-sized
• ½ cup milk or cream
• 2 tbsp Parmesan, freshly grated
• salt and pepper
• Meat broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash, peel, and bundle the asparagus, if desired. Add it to boiling water to which salt, sugar, and a teaspoon of butter have been added. Cook the asparagus for 15-25 minutes, if desired. Then carefully remove the asparagus from the water with a slotted spoon and arrange on a warmed serving platter. Slice the onion and dice the ham. Then sweat both in melted butter until lightly browned, add the flour, and lightly toast. Deglaze with approximately 500 ml of stock and milk, stirring with a whisk. Add the Parmesan cheese and simmer gently, then season with salt and pepper. Strain the sauce through a sieve and serve with the asparagus. Serve with ham or schnitzel, potatoes, scrambled eggs, or quartered hard-boiled eggs.