Roasted Asparagus with Garlic Bechamel Sauce

Preheat oven to 400ºF. Line a baking sheet with aluminum foil. Hold a bunch of asparagus in your hands and bend it to see where it begins to break. Chop the bunch at the breaking point an discard the shorter, end portion. Repeat with remaining bunch.

Lay the asparagus out in an even layer on the baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, or until asparagus is tender to your liking.

Meanwhile, make the sauce. In a medium saucepan over medium heat, melt the butter. Add the garlic and onions and saute until fragrant and translucent, about 2 minutes. Whisk in the flour until free of lumps. Let cook for about 2 minutes until roux turns a light blonde color, whisking continuously.

Whisk in the heavy cream, making sure it is free of lumps. Cover and let simmer for 10 minutes or until thickened. Do not boil. Stir in the salt and pepper. Do not undersalt, or your sauce will be lacking in flavor. Make sure you taste test! If your sauce is thicker than you’d like, add in a bit of the milk, 2 tablespoons at a time.

Plate the roasted asparagus and pour sauce over top. If you have extra sauce, keep it on the side and add more to individual servings if desired. Serve immediately with Parmesan cheese for topping.