Asparagus and Mornay sauce

(For 4 portions)

Asparagus:

• 1 punnet BroccoCress
• 1 medium leek
• 4 spring onions
• 28 green asparagus
• 750ml vegetable stock
• 200ml Mornay sauce

Mornay sauce: 

• 1 punnet BroccoCress
• 25gr butter
• 15gr flour
• 180ml milk
• dices of ¼ of an onion
• 1 bay leaf
• 40gr grated Gruyère cheese 

Asparagus:

• Cut the leek through the middle and peel of the leaves.
• Bring to boil the vegetable stock.
• Blanch the asparagus, spring onions and leaves of leek.
• Lay the leaves of leeks flat, making 4 square shapes of approximately 7 cm.
• Divide the asparagus into four piles and lay them on top of the leeks with one spring onion in each portion.
• Roll the asparagus into the leek and trim the ends of each roll, keep the trimmings for the plating.
• Serve with Mornay sauce and one punnet of freshly cut BroccoCress.

Mornay sauce:

• Melt the butter in a heavy bottom saucepan.
• Stir in the flour to form a roux and cook for 2 minutes.
• Add the warm milk slowly while whisking or stirring constantly.
• Add the diced onions and the bay leaf and simmer for about 6 to 7 minutes.
• Pass the sauce through a fine mesh strainer and return the sauce to the pan.
• Add the Gruyère cheese and stir until the cheese is melted.
• Add the freshly cut punnet of BroccoCress at the last minute.
• Pour the sauce on top of parcels of asparagus and place the dish under the grill for a minute (or use a blow torch).

Recipe: Franck Pontais