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.

Asparagus
Cook the asparagus in salted boiling water. Cut the bottom part. Dice half of them and add them to the besciamella. You will use the rest of them for decoration.

Puff pastry
Once the puff pastry is defrost, cut it in four square of 4 inches for each side, place them in a oven tray with oven paper, and cook it for about 5 minutes, until it goes brow. The pastry will rise, and once it cool down cut it in half.

How to serve
Take a round flat plate. Pour a bit of the cheese sauce in the middle and lay half of the pastry on top. Puor the besciamella with asparagus inside the half, put the other half on top. Finish by decorating the plate with the spare asparagus and few drops of balsamic vinegar.

Enjoy! (Buon appetito!)

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