Preparation time: 15 minutes + 20 minutes for the béchamel
Difficulty: easy (average, if you have never made béchamel before)

Ingredients

Serves 4
juice of 1 lemon (3 tablespoons of LIMMI )
1 egg (separate yolk from white )
25 gr of butter
1 or 2 tablespoons of cooking water
250 gr of prepared bechamel (or prepare with the ingredients mentioned below)
¼ lt of asparagus cooking water
25 gr of butter
25 gr of flour
salt

Preparation

Take the béchamel and a bit of the asparagus cooking water ( or prepare it as follows: melt 25 gr of butter in a kettle,add the flour, a pinch of salt and a little at a time 1/4 of asparagus cooking water, stirring on a low flame for about 20 minutes), to avoid lumps.

Beat the egg yolk well with the lemon juice and add it to the béchamel. Add the butter, which you have taken out of the fridge and will already be soft, and the white of egg beaten stiff.

Pour the sauce you have obtained on the slightly warm asparagus and serve.

This sauce is also perfect for the lasagne with asparagus, instead of the common béchamel.