Asparagus & Cherry Tomato Béchamel

Chef Eduardo Navarro from the Whitehorse Steakhouse at Oak Meadow Ranch Wedding Venue joins Good Day with a special guest, Sydney the kangaroo. He also makes an asparagus and cherry tomato bechamel sauce.
 

Asparagus & Cherry Tomato Béchamel

8 tablespoons butter
½ cup all-purpose flour
1-quart milk
½ quart chicken stock
2 teaspoons salt
1 teaspoon pepper
2 teaspoons granulated garlic
½ teaspoon nutmeg
1 cup Fresh Asparagus cut into 1/2" pieces
1 cup Cherry Tomatoes

Melt butter in a large saucepan over medium heat. Once melted add asparagus and seasonings and sauté for a few minutes; stir in the flour and continue stirring until flour cooks and blends. About 7 minutes. 

Increase heat and slowly whisk in milk first then stock until thickened by the roux. Bring to a gentle simmer and add the cherry tomatoes. Continue stirring, 10 to 15 minutes.

Can be plated with 6oz chicken breasts over mashed potatoes.

LINK: www.whitehorsesteakhouse.com

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