8-10 asparagus spears
2 tablespoons flour
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
1 1/2 cups milk
1/4 cup shredded fontina or peasant gouda, if desired
Wash and snap the asparagus spears off at the root end. Cut the
asparagus into bite sized pieces. Place in covered batter bowl or "ugly
pot". Microwave on high 3 minutes. Set aside. In batter bowl combine
flour, olive oil, salt, and pepper. Microwave on high 30 seconds. Whisk
in milk and microwave on high 2 minutes. Whisk well, adding another 1-2
minutes as needed to thicken. Whisk in cheese to melt. Add asparagus and
juices. Use as is for a great vegetable dish or use as a sauce or
topping.
