Asparagus au gratin with spinach

In a frying pan with oil pour the flour and cook it so that it does not taste raw. Add the milk and stir to avoid lumps.

Drain the spinach and add it to the béchamel sauce just made, cook for a few minutes and set aside.

In a bowl place the drained asparagus, cut vertically in half but without cutting them all the way through, so that there is a sort of base on which to rest them.

Pour the spinach bechamel sauce over the asparagus and add cheese. Bake in the oven until the cheese is golden brown.