Edible Berkshires

Brent Wasser’s White Asparagus with Goat Milk Bechamel Sauce

Brent Wasser’s White Asparagus with Goat Milk Bechamel Sauce


Brent is the manager of the Sustainable Food and Agriculture Program at Williams College, Williamstown, Massachusetts. Brent shared this recipe that he acquired from a friend in Belgium. He suggests a toss of minced chives to finish the dish, along with a slice of dark whole-grain toast. This is a spring treat, and a distinct taste from the Ardennes Mountains of Belgium.

  • 1 bunch white asparagus
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 tablespoon minced young garlic
  • 2½ cups goat milk, heated
  • Salt
  • Freshly ground pepper
  • ¾ pound goat cheese in¼-inch slices
  • Minced chives for garnish

Clean, trim and blanch the asparagus.

Drain and arrange in a pan.

Preheat oven to 350°.

Melt butter in a saucepan over medium heat. Add the flour, stirring constantly until it cooks and bubbles a bit, but do not let it brown—about 2 minutes. Next, add the garlic, stir for another minute. Add the hot goat milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat and cook, stirring, for 2–3 minutes more. Pour over asparagus and top with thinly sliced goat cheese.

Bake in center of oven until bubbling and beginning to turn golden.

Then turn oven to high broil and finish it off under the broiler until browned.