Melt 25g unsalted butter in a small heavy based saucepan over a medium-low heat. Stir in 1tsp flour and whisk in 100ml milk until the sauce has thickened and become glossy. Stir through 50g cream cheese, 30g grated Parmigiano Reggiano and 1/2tsp lemon zest. Drizzle over blanched asparagus spears topped with a poached egg. Season, sprinkle over a little parsley and Parmigiano Reggiano shavings. Serves 2.
Recipe courtesy of Parmigiano Reggiano