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1 lb fresh asparagus, woody ends removed and discarded
2 Tbsp unsalted butter
3 Tbsp flour
1 ¼ cups Lamers Dairy Dairyland’s Best whole milk
3/4 cup freshly grated Parmesan cheese
1 tsp fresh lemon juice
1/2 cup Panko bread crumbs
1 Tbsp olive oil
1/4 cup freshly grated aged Parmesan cheese
Heat oven to 450 degrees.
Steam asparagus and refresh it in cold water immediately to retain green color. Do not overcook. Drain immediately. Arrange asparagus spears in oven proof baking dish.
Melt butter. Add flour, salt and pepper. Stir to mix and cook off flour taste. Add milk. Whisk over heat until mixture thickens. Add Parmesan cheese and whisk to melt. Adjust seasoning. Add fresh lemon juice. Pour over asparagus in baking dish.
Make topping by stirring a tablespoon of olive oil into Panko bread crumbs. Mix in Parmesan cheese. Sprinkle on top of sauce and bake in a 450 degree oven for approximately 10 minutes or until the top is golden brown.