Asparagus and Mornay sauce


(For 4 portions)


  • 1 punnet BroccoCress
  • 1 medium leek
  • 4 spring onions
  • 28 green asparagus
  • 750ml vegetable stock
  • 200ml Mornay sauce

Mornay sauce: 

  • 1 punnet BroccoCress
  • 25gr butter
  • 15gr flour
  • 180ml milk
  • dices of ¼ of an onion
  • 1 bay leaf
  • 40gr grated Gruyère cheese 



  • Cut the leek through the middle and peel of the leaves.
  • Bring to boil the vegetable stock.
  • Blanch the asparagus, spring onions and leaves of leek.
  • Lay the leaves of leeks flat, making 4 square shapes of approximately 7 cm.
  • Divide the asparagus into four piles and lay them on top of the leeks with one spring onion in each portion.
  • Roll the asparagus into the leek and trim the ends of each roll, keep the trimmings for the plating.
  • Serve with Mornay sauce and one punnet of freshly cut BroccoCress.

Mornay sauce:

  • Melt the butter in a heavy bottom saucepan.
  • Stir in the flour to form a roux and cook for 2 minutes.
  • Add the warm milk slowly while whisking or stirring constantly.
  • Add the diced onions and the bay leaf and simmer for about 6 to 7 minutes.
  • Pass the sauce through a fine mesh strainer and return the sauce to the pan.
  • Add the Gruyère cheese and stir until the cheese is melted.
  • Add the freshly cut punnet of BroccoCress at the last minute.
  • Pour the sauce on top of parcels of asparagus and place the dish under the grill for a minute (or use a blow torch).

Recipe: Franck Pontais

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