Cheese Sauce

Start by making a basic roux. Equal parts fat(butter) and flour.  This best done by weight,  therefore 3 Tbsp butter and 1/3 cup flour.  Melt the butter and blend in the flour.  The purpose of this is to break down the starches.  The starches will absorb the water when you add the liquid to be thickened.

With the roux complete, add 1 cup of shredded (sharp) cheddar cheese.  Once melted, slowly blend in ¾ cup of milk.  It will still be rather thick.  Slowly add more milk to reach the consistency you wish to have.  Place on warm till ready to use and stir occasionally.

 

Asparagus

Clean and prep: Asparagus can be stored in the fridge for up to 2 weeks by rubber banding the bunch together and cutting off about 1 inch of the base end. Stand in a bowl of water, about 1 inch deep.  Place in fridge standing up.  
Prepping:  Snap the lower end of the stalk.  If it doesn’t snap move up the stalk slowly till it snaps off.  The lower piece is waste.  It is too tough and fibrous to eat.

Steaming:  Cook in boiling water or in a steam basket for 5 to 10 minutes, depending on the thickness.  Drain and serve as you are planning. 
Note: If you are using it in a salad, place directly in a bowl of ice water to stop the cooking process and to maintain the bright green color.

Roasting:  If you are roasting the asparagus, after you have prepped it, coat with a good quality oil.  Place on a sheet pan and season with salt, pepper and seasoning as you like.  I use a garlic infused avocado oil and sprinkle with parmesan cheese.  Roast in a 450 degree oven for 12 to 15 minutes depending on the thickness.