In a small pot, melt butter over medium heat. Add flour and cook until the flour smells nutty; stirring with a wooden spoon constantly. Add shallots, garlic and thyme to the pot and cook until shallots are translucent. Add white wine to deglaze, stirring vigorously. Using a whisk, add cold Hood® Light Cream to pan over high heat in several small additions. Stir constantly as mixture comes to a full boil, then turn flame down to medium and cook until the raw flour taste is gone, about 10-15 min. Add salt, lemon zest, pepper and cayenne. Stir to combine, creating the béchamel.

In large mixing bowl, combine hot béchamel with asparagus and toss to coat. Transfer asparagus to small casserole dish. Sprinkle evenly with grated gruyere. Cook under the broiler until golden brown and bubbling, 4-10 minutes.

By Chef Chris Coombs