Heat a skillet over medium heat with a thin layer of oil. Finely chop the onion and leek—as small as possible—and sauté them over moderate heat. While they cook, wash the asparagus and snap off the tough ends (bend the stalks and discard the part that breaks off away from the tip). Chop the asparagus very finely.

Once the onion is soft and translucent, add the chopped asparagus and cook until just tender—you want a slight crunch in the croquettes. Add the garlic powder and crumbled Gorgonzola cheese, mix well, and set aside.

In a separate saucepan, make a béchamel sauce: melt the butter, add the flour (1/3 cup or 50 grams), and stir constantly until it turns golden and loses its raw taste. Gradually add the milk, stirring to avoid splatters. Season with black pepper and nutmeg. When the mixture forms a ball and pulls away from the sides of the pan, it's ready.

Combine the béchamel with the sautéed vegetables and cheese. Taste and add salt if needed (the cheese is already salty). Transfer the mixture to a large plate, cover directly with plastic wrap to prevent a skin from forming, and let it cool completely.

Once cooled, shape the mixture into portions—handle gently, as the dough is very soft. Coat each croquette in flour, then beaten egg, then breadcrumbs. Fry in moderate oil until golden and crisp on the outside; the inside is already cooked, so just brown the crust, turning as needed.

Always delicious!

Serve with mayonnaise, yogurt sauce, mojo picón, or enjoy them on their own—they're amazing!