A roux is the backbone of any thick and creamy sauce. Mac & cheeses, dairy-based soups, and more rely on the essential roux to make them viscous and rich. I’ve made a roux so many times for so many different recipes, that it seems so basic to me. It wasn’t until I was talking to Sister Cookie the other day that I realized people who’ve never made a roux might not see it as such a simple task.
So, to alleviate your roux-related fears, I created a quick video to demonstrate just how easy a roux is to make. Moreover, you’ll see that it’s fool-proof; you don’t have to fret over whether or not it’s going to turn out. “Roux” sounds like something fancy and elaborate, but here’s the truth: it’s not. Most commonly, a roux is simply equal parts butter & flour. This dynamic duo acts as a thickening agent in your sauce. You don’t have to do any difficult to create the roux. Melt the butter, whisk in the flour, whisk in your liquid, then cover and let simmer. After about 10 minutes, watch what started out as thin and runny morph into a thick & creamy sauce. Easy as pie, my friends.
Check out my video below to see the magic of a roux in action. I had to built a roux for my luscious Garlic Bechamel Sauce that you see today. So, not only will you learn how to make a roux in the video, you’ll learn how to make this bechamel sauce too! It’s a two-for-one video! Yipee!
Now, as if that’s not enough to get excited over today, I’ve got this incredible Roasted Aspargus in Garlic Bechamel Sauce for you. It’s a very fancy and impressive side dish, perfect for dinner parties or romantic meals for two, but the secret is: it’s super easy to make.
Oven-roasting the asparagus is a stupidly simple way to bring out sweet, caramelized flavor, taking the asparagus from “eh” to “amazing!” I promise you, even if you don’t typically enjoy asparagus, you’re going to love it in this recipe. Between the incredible flavor that springs forth during oven roasting & the tender texture, this is asparagus, amplified.
Plus, my creamy, dreamy bechamel sauce makes anything taste good, regardless of how you feel about asparagus. If you covered a sneaker in this sauce, I’d eat it. For those who don’t know, bechamel sauce is a simple white sauce made with a roux, salt, pepper, and in this case, lots of sweet garlic. I also added some tangy onions for extra kick. This sauce is so easy, but so indulgent. It’s rich and velvety, the perfect topping for the roasted asparagus.
Whether you’re new to making roux, or an experienced veteran, I implore you to try this asparagus. It’s easy, flavorful, and blanketed by an indulgent white sauce. See what a roux can do for you.
A Few Tips Before You Get Cooking:
- Even if you’re an experienced roux-maker, you should watch the video to see how to make my Garlic Bechamel Sauce.
- If you really hate asparagus, this sauce would be great over any roasted vegetable like broccoli or brussel sprouts.
- Bechamel sauce is an essential. Use it in lasagna, or use it as a base for a cheese sauce.
- If you don’t want the texture of the onions in the bechamel sauce, you can grate the onion instead of chopping it.
Roasted Asparagus in Garlic Bechamel Sauce
By The Smart Cookie Cook
- 2 bunches fresh asparagus
- 1 tbsp. olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
Garlic Bechamel Sauce
- 3 tbsp. butter
- 4 cloves fresh garlic, finely chopped
- 1/4 cup yellow onion or 2 shallots, finely chopped
- 3 tbsp. all-purpose flour
- 2 cups heavy cream
- salt, to taste
- pepper, to taste
- grated parmesan cheese, for topping
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Hold a bunch of asparagus in your hands and bend it to see where it begins to break. Chop the bunch at the breaking point an discard the shorter, end portion.
- Lay the asparagus out in an even layer on the baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, or until asparagus is tender to your liking.
- Meanwhile, make the sauce. In a medium saucepan over medium heat, melt the butter. Add the garlic & onions and saute until fragrant and translucent, about 2 minutes. Whisk in the flour until free of lumps. Let cook for about 2 minutes until roux turns a light blonde color, whisking continuously.
- Whisk in the heavy cream, making sure it is free of lumps. Cover and let simmer for 10 minutes or until thickened. Do not boil. Stir in the salt and pepper. Do not under salt, or your sauce will be lacking in flavor. Make sure you taste test! If your sauce is thicker than you’d like, add in a bit of milk, 2 tablespoons at a time.
- Plate the roasted asparagus and pour sauce over top. If you have extra sauce, keep it on the side and add more to individual servings if desired. Serve immediately with parmesan cheese for topping.