For some reason, asparagus was a vegetable I was never introduced to as a kid. Sure, we had plenty of corn, broccoli and potatoes, but as far as I can remember, the long, lanky vegetable never made it into my mother’s kitchen, and because I grew up not knowing what it tasted like, I was very hesitant but always just a little curious.
It wasn’t until sometime in my twenties, after I had met a man with a much more extensive palate than my own, that I discovered asparagus and the ongoing disagreement between him and his sister about which were better… the “tops” or the “bottoms.” Being a “tops” man, my husband managed to convince me that they were the best (though still, it’s debatable), and since I was introduced I’ve been sneaking the spindly things into weeknight meals that call for something a little different than corn and potatoes. That, and it always makes for good dinner debate.
Since making this sauce for our dinner party last week, though, I’ve found a whole new way to enjoy asparagus: SUBMERGED in rich, utterly heavenly, creamy cheesy-ness. How else would it have tasted so good?
Asparagus with Parmesan & Gruyère Sauce
- 1 tbsp. minced onion
- 1-1/2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1-1/2 cups milk
- 1/4 cup grated gruyére cheese
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- In a large saucepan, cook onion in butter over moderately low heat, stirring until it is softened. Stir in the flour and whisk the roux for 3 minutes. Add the milk, whisking until the mixture is thick and smooth. Simmer the sauce for 10 minutes, or until it is thickened to the desired consistency.
- In another large saucepan or tall pot, bring water to a boil for asparagus. Once boiling, add asparagus and boil for 8-10 minutes, or until it slightly droops when you lift it out of the water.
- Strain the sauce into a bowl, add the gruyére, parmesan, and salt and pepper to taste. Stir the mixture until the cheeses are melted.
- Strain the water from the asparagus, transfer to a serving bowl, or plates. Ladle the sauce over asparagus.