Ingredients:

- 12 asparagus from Navarra
- 250 gm of Roncal cheese
- béchamel sauce
- a little stock

Instructions:

Place the cheese and a little stock or consommé in a saucepan.  Stir and heat gently until the cheese melts.  If there are any lumps, sieve them out.  Make a béchamel sauce and add the cheese mixture.  Stir and heat well for five minutes.  Place the asparagus in an oven dish, cover them with the sauce and brown in the oven for five minutes.