Ingredients :

• Asparagus — Choose thin to medium asparagus — the thick ones will take too long to cook and will stay hard in the center even after baking. Cut them into 2-3 cm pieces, no shorter or they will disappear into the mass.
• Cream cheese — This is what makes all the difference in the sauce. It melts gently into the hot roux and gives that velvety texture you don’t get with heavy cream alone. Cut it into small cubes so it incorporates without lumps. Philadelphia or store brand, it doesn’t matter.
• Zucchini — One medium zucchini in half-moons about 5 mm thick. Not too thin (it would turn to mush) and not too thick (it would stay raw at the core). If you have two small zucchinis instead of one large one, even better — they are less watery.
• Frozen spinach — Frozen is perfect here. But thaw them and squeeze them really hard in a tea towel — if you don’t, the water will soak the whole sauce during cooking. A third of a cup once squeezed isn’t much, but it’s plenty.