Oven-baked white asparagus with Mornay sauce

Ingredients for 2 servings:

• 1 kg asparagus, white
• 1 lemon(s), untreated
• 20 g butter
• 125 ml milk
• 125 ml cream
• 75 g Emmental cheese, finely grated
• 2 medium egg yolks
• some salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the asparagus thoroughly and trim about 1 cm of the ends. Divide the asparagus into two portions. Lay out a piece of aluminum foil larger than the asparagus and brush it with a little butter. Place one portion of asparagus on top, season with salt, pepper, and sprinkle with sugar. Place a lemon slice on top and sprinkle with butter. Cover with a second piece of aluminum foil and fold in the edges until everything is well sealed. Repeat with the second portion of asparagus. Place the parcels in the oven and bake at 200°C fan/convection oven for 35-40 minutes. The oven does not need to be preheated. For the sauce, heat the milk and cream. Whisk the two egg yolks well and then mix with the finely grated cheese. Remove the milk and cream mixture from the heat and whisk in the egg yolk and cheese mixture. Now return the pot to the stovetop and heat the sauce over low heat. Stir until the sauce thickens. This should take a good 10-15 minutes. Season to taste with salt, pepper, sugar, and a squeeze of lemon juice. Place the cooked asparagus on plates and cover with the sauce. Serve with boiled potatoes and ham of your choice.