Photo of Asparagus with bechamel sauce by WW

Asparagus with bechamel sauce

Total Time
13 min
10 min
3 min
Our low-fat cream sauce is packed with protein and fiber thanks to the beans and tofu. It's also really easy to make. All you have to do is combine the white beans, bean liquid, tofu, and onion in a food processor. Spoon the sauce into a pan and let it heat up, then stir some ground nutmeg as the finishing touch. Feel free to scale up the recipe and keep a batch in the fridge for easy access at all times. You'll find that it's absolutely delicious over vegetables, grilled meats, or seafood. Or you can use it as a dressing for weekday sandwiches and salads.


Canned white beans

15 oz, drained, 1/2 cup of bean liquid reserved

Silken tofu

4 oz, about 1/2 cup


1 small, halved

Ground nutmeg

tsp, or to taste

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


1½ pound(s), spears, steamed


  1. In a blender or food processor, combine beans, reserved bean liquid, tofu and onion; blend until smooth.
  2. Spoon sauce into a small sauce pan and set over medium heat; cook, stirring occasionally, for 3 minutes. Stir in nutmeg; season to taste with salt and pepper.
  3. Place asparagus on a serving platter and top with sauce. Yields 1/4 of asparagus and about 1/2 cup of sauce per serving.