- 300g butter
- 300g flour
- 1.5ltrs hot milk
- 300g goats curd
- Salt and freshly ground white pepper
- 1kg asparagus puree
1 Melt the butter in a thick bottomed pan, stir in the flour and stir on a very low heat for about a minute then gradually whisk in the hot milk.
2 Season and simmer very gently for about 15-20 minutes, giving it a stir or whisk every so often.
3 Whisk in the goat’s curd, remove from the heat and cool a little.
4 Mix in the asparagus puree and blend briefly in a liquidiser until smooth and re-season to taste.