Puree asparagus

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Puree asparagus
Servings: 4 people
Time: 30 minutes
ingredients
600 g asparagus stalks
30 g of butter
1 tablespoon of flour
1 glass of milk
Grated Parmesan q.b.
Salt q.b.
Pepe q.b.
preparation:
Cut the asparagus stalks into three parts and let them season with a knob of butter. Pass them through a sieve, in the meantime, melt 25g butter in a saucepan, stemperatevi flour and dilute with hot milk. Let the sauce thicken for 10 minutes over low heat, stir in the asparagus past, mixing well. Remove from the heat, add the grated parmesan and adjust with salt and pepper. Serve at the table.

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