White Bean Bechamel Over Asparagus
125 g, silken,
1 small, halved
⅛ teaspoons, level
⅛ teaspoons, or to taste
600 g, steamed
Haricot Beans, cooked
1 can(s), large, drained, with 125ml of liquid
- Combine beans, the bean liquid, tofu and onion in container of a blender or food processor; blend until smooth, about 3 to 4 minutes.
- Spoon sauce into a small sauce pan and heat over medium heat for 3 minutes. Stir in nutmeg and season to taste with salt and pepper.
- Place asparagus on a serving platter and top with sauce.