Asparagus with Roquefort sauce

Ingredients

1 bunch of fine asparagus

Roquefort Cheese 50 gr

Almond milk 100 ml

Psillium 2 tsp.

Preparation

Boil the asparagus for 5 minutes, until tender.

For the sauce, put the almond milk and Roquefort cheese in a pan. Help break it up with a fork.

Once combined, we let it evaporate, stirring constantly to prevent it from sticking to the pan. We add psyllium to thicken it.

We plate the asparagus and the sauce can be poured over the top or placed in a bowl next to the plate.

It's delicious!! Enjoy!!!