Melt the butter in a pot, stir in the flour and cook for a minute. Serves 6 to 8. Pour the asparagus liquid into a measuring jug and fill it up to 500ml with milk
Grease an ovenproof dish with non-stick cooking spray. Slice and serve hot or cold. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the stove for another 5 minutes. Remove from the oven and cool for 10 minutes
Add the flour and mustard and cook for a few seconds. Melt the butter and fry the onion until soft. Add the flour and mustard and cook for a few seconds
80 g chopped mixed organic herbs (basil, chives, parsley and dill). 4 T organic olive oil. Sea-salt flakes and freshly ground black pepper, for seasoning
