Ingredients

Vegetables

• 1 1/2 lbs asparagus, trimmed

Sauce

• 3 ounces unsalted butter, clarified or regular, divided
• 2 ounces all-purpose flour
• 5 cups whole milk, warmed
• 1/4 whole white onion
• 2 whole cloves
• 1 bay leaf
• 4 ounces Gruyère cheese, grated
• 1 ounce Parmesan cheese, freshly grated
• Kosher salt and freshly ground black pepper, to taste

Instructions

Prepare the asparagus by placing it in a single layer on a perforated pan. Set the Wolf Convection Steam Oven to the Steam Mode at 210°F. Cook for 3–7 minutes, depending on the thickness of the stalks, or until the desired doneness is achieved. Remove and keep warm.

Meanwhile, melt 2 ounces of butter in a saucepan over medium heat. Sprinkle the flour over the melted butter and whisk to form a smooth paste. Continue whisking for 1–2 minutes, until the roux reaches the consistency of wet sand.

Gradually whisk in about 4 cups of the warm milk, stirring constantly to create a smooth sauce. Insert the cloves into the quartered onion and add it to the sauce along with the bay leaf. Simmer for 15–30 minutes, stirring occasionally. Remove the solids and strain the sauce through a fine wire mesh strainer. Return the strained sauce to the saucepan and place over low heat.

Stir in the cheeses and mix until fully melted and smooth. Add additional milk as needed to reach the desired consistency. Remove from heat, stir in the remaining 1 ounce of butter, and season to taste.

Spoon the sauce over the asparagus and serve warm.