France! It deservedly is considered the birthplace of sauces. In France, the sauces incredible amount. The proposed recipe is one of the most simple, but it is impossible to imagine the fish or cauliflower, and especially the asparagus without white sauce. The recipe is from the book "300 recipes of French cuisine" edition of the distant 1990. When I bought it in a bookstore in terribly provincial Karpogory, which came in a business trip, I was freaking out... Simple book, even without pictures, but... you know, now it NO one even attention would not pay... But it is quite extraordinary, amazing recipes...