Gravlax and Stracciatella White Asparagus with Bechamel Sauce Recipe

Gravlax and Stracciatella White Asparagus with Bechamel Sauce Recipe Instructions

• 1 bunch of white asparagus
• 4 oz of Gravadlax smoked salmon
• 2 tbspn corn starch
• 2 tbspn salted butter
• 1 ½ cups milk
• ¼ cup fresh Stracciatella cheese
• 1 teaspoon salt
• Salt and pepper to taste
• Micro greens and baby heirloom tomatoes (optional for garnish)

1. Bring a pot of water with 1 teaspoon of salt to a boil. Add the asparagus and cook for 5 minutes. Remove the asparagus and place into a dish of ice water.
2. Melt the butter in a sauce pot on medium high heat. Whisk into the melted butter the corn starch until fully incorporated, making a rue. Then add the milk and continue whisking at high heat until the milk begins to boil and thicken. Remove from the heat and add salt and pepper to taste.
3. Plate the asparagus and wrap the Gravadlax salmon around the bottom half of the asparagus. Pour the Bechamel over the middle 3rd of the asparagus, leaving the tops of the asparagus showing. Then pour the Stracciatella cheese over the bechamel.
4. Garnish with some micro greens and sliced baby heirloom tomatoes.