Serves 4
250ml milk; 40g butter; 30gr flour; asparagus a bunch; salt; pepper; 80g of diced pecorino cheese (not aged); puff pastry (frozen to make your job easier).

Cheese sauce
Melt the butter in a small pot at a law flame, add the flour and stir until it become a cream. While the cream is still hot pour the milk and stir until the besciamella is boiling, then switch the flame off and add the pecorino cheese, salt and pepper.