First peel the asparagus. Then bring water to a boil in a large saucepan with a little salt and a tablespoon of butter. Add the peeled asparagus and cook for 15-20 minutes.
In the meantime, stir in the bechamel sauce. To do this, heat three tablespoons of butter in a small saucepan. Finely grate half a nutmeg into the butter. Add three tablespoons of flour and stir with a whisk. Heat 400 ml milk in the microwave or in a saucepan and pour it into the butter-nutmeg-flour mixture while hot. Bring to the boil for five minutes while stirring, then season with salt and pepper.
Finely chop some fresh basil leaves.
Preheat the oven to 200 ° C fan-assisted air. Thirds the asparagus, place in a baking dish and pour the bechamel sauce over it. Scatter the Gouda on top and season a little with salt and pepper. Bake in the oven for 15 minutes, remove and let cool down briefly.