Fresh asparagus (the best kind is asparagus your man picks it out of a friend's yard)-However much you want to consume
Salt and Pepper
Steamer (if your a poor college student and have limited dishes, a colander and large sauce pan or pot works great)
What to do:
Steam the asparagus until cooked. (not crunchy but not overcooked to where its falling apart)
Steaming it keeps the nutrients in the asparagus. I steam it for about thirty minutes on low heat.
If you don't have a steamer set a colander in the sauce pan with just enough water to steam, but not cover the asparagus. I also cut my asparagus up to help it cook faster.
When the asparagus is almost done, mix up a roux.
How to make roux:
Melt butter in a pan, enough butter to create the mixture. I used about 2 tablespoons.
Add flour to the butter and mix it until it thickens.
Add milk until it's not thick and sticky or runny but more smooth.
This picture is about it will start to look like, though you won't need as much and it should be a little thicker. If you need to thicken it, just add flour.
Add salt and pepper until the roux doesn't just taste like flour. You would be surprised what a little salt and pepper can do!
Now you can add the steamed asparagus to the creamy yummy roux and stir it in just enough to get it all covered. (If you stir too much the asparagus will fall apart)
Top with a dash of salt and pepper and enjoy!