Ingredients

Vegetables

• 1 1/2 pounds asparagus, trimmed
• salt and freshly ground black pepper, to taste

Sauce

• 3 ounces unsalted butter, clarified or regular, divided
• 2 ounces all-purpose flour
• 5 cups whole milk, warmed
• 1/4 whole white onion
• 2 whole cloves
• 1 bay leaf
• 4 ounces Gruyère cheese, grated
• 1 ounce Parmesan cheese, freshly grated
• salt and freshly ground black pepper, to taste

Instructions

Place the asparagus in a single layer on a perforated pan. Set the Wolf Convection Steam Oven to Steam at 210°F. Cook for 3–6 minutes, depending on the thickness of the stalks, or until the desired doneness is reached. Remove and keep warm.

Meanwhile, melt 2 ounces of butter in a saucepan over medium heat. Sprinkle in the flour and whisk to form a paste. Continue whisking for 1–2 minutes, or until the roux resembles wet sand.

Gradually whisk in about 4 cups of the warm milk to form a smooth sauce. Insert the cloves into the onion and add it to the sauce along with the bay leaf. Simmer for 15–30 minutes, stirring occasionally. Remove the solids and strain the sauce through a wire mesh strainer. Return the strained sauce to the saucepan and heat over low heat.

Stir in the cheeses and mix until completely melted and smooth. Add more milk as needed to achieve the desired consistency. Remove from heat, stir in the remaining 1 ounce of butter, and season to taste.

Spoon the sauce over the steamed vegetables.